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This amazing roasted eggplant dip is so simple to make. Serve to your Israeli guests and make them feel at home!
1 medium to large eggplant
4 cloves garlic or 4 cubes Gefen Frozen Garlic
3 tablespoons Gefen Mayonnaise (or use sugar-free mayonnaise)
1 tablespoon Heaven & Earth Lemon Juice
1 and 1/2 teaspoons salt
Wash eggplant and slice in half.
Place, cut-side down, in pan and bake, covered, at 450 degrees Fahrenheit for one hour.
Process garlic in food processor until finely blended. Peel eggplant, cut into chunks, and add to food processor.
Process until finely blended. Add rest of ingredients and blend. Add more seasoning, if desired, to taste. Serve chilled.
Photography and Styling by Chavi Feldman
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For how long… How long does this recipe last in the fridge…?
Around 1 week