Ingredients
-
2
-
6
-
1/4
-
1/2
-
2 - 3
-
-
-
-
-
-
-
-
-
-
Directions
Dead Sea Babaganoush, People tell me they would buy my cookbook just to have this one recipe So, I thought I would post it here since Cooking for The King is not (yet) published If you really like it (its so easy and DE-licious!) please visit my new site thekosherchannel com and leave me a comment While there you can also look under Salads to find out how this dish got its name Todah!, ממש טעי?, I did enjoy this It was my first time cooking with eggplant, so I was thrilled to find a recipe that I already had the ingredients for I did use olive oil instead of vegetable oil and my eggplant was a little bit mushy or maybe I cubed it too small Maybe the oil sub was the reason for this Otherwise, I prepared as directed and the aroma from the garlic was wonderful I could hardly wait for it to chill and to be quite honest, I enjoyed it just as much warm as chilled I will raid my friend’s garden for another eggplant soon before the season is gone 🙂 Thanks Renee!
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
1. Preheat Oven to 425 Degrees. |
|
2
Done
|
2. Place Eggplant and Garlic in a Large Baking Pan. Toss With Oil and Salt. |
|
3
Done
|
3. Bake, Uncovered For 40-50 Minutes or Until Eggplant Is Golden Brown and the Smaller Pieces Around the Edges Begin to Blacken. Halfway Through the Baking Process Use a Metal Spatula to Stir and Turn the Eggplant, Scraping Stuck Pieces from the Bottom of the Pan. |
|
4
Done
|
4. Remove from Oven. While Eggplant Is Still Warm, Add Mayonnaise. Stir Gently Until Incorporated. |
|
5
Done
|
5. Chill Thoroughly. |
