Recipe by Kiki Fisher

Babaganoush

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Babaganoush
Parve Parve
Easy Easy
6 Servings
Allergens

Contains

- Egg
30 Minutes
Diets
- Vegetarian - Pescatarian - Gluten Free

Ingredients

Babaganoush

  • 2 medium eggplants

  • 1/2 cup mayonnaise (storebought, such as Gefen, or homemade)

  • 3 teaspoons salt

  • pinch of black pepper

  • pinch of sugar

  • 3 cloves garlic (optional)

Directions

Prepare the Babaganoush

1.

Wrap eggplants in aluminum foil and cook directly on stovetop burners about eight minutes on each side, until fork-tender.

2.

Scoop out flesh and drain excess liquid.

3.

In a food processor fitted with the S-blade, blend eggplant, mayonnaise, salt, pepper, sugar, and garlic (if using) until creamy.

Recipe tags

aubergines babaganoush babaghanoush dips eggplants kiki fisher kosher for passover Pesach
Babaganoush

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Tehilla Gildin
Tehilla Gildin
1 month ago

EXTREMLY SALTY. Almost PASSED OUT EATING IT. WILL FREEZE UNTIL SEDER NIGHT.

Last edited 1 month ago by Tehilla Gildin
0
S Meat
S Meat
2 years ago

Way too much salt

1
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