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After tasting this delicious homemade babaganoush, you’ll never want the store-bought version again! Perfect to serve as a dip at a Shabbat meal, or as a weekday snack with crackers or veggies.
1 medium eggplant
2 tablespoons sugar
1/3 teaspoon salt
juice of 1/2 small lemon
2 cloves garlic, crushed or 2 cubes Gefen Frozen Garlic
2 tablespoons Gefen Mayonnaise
2 tablespoons dill, chopped or 6 cubes Gefen Frozen Dill (optional)
Slit eggplant and bake at 400 degrees Fahrenheit for an hour and 15 minutes. When cool enough to handle, remove pulp from eggplant.
Combine all ingredients and blend until smooth. Serve chilled.
Photography by Tamara Friedman
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