Editor's Note: Babaganoush is a blended salad of cooked eggplant enhanced with garlic, sesame paste or mayonnaise, and lemon juice. It's a delicious spread on bread, and is a staple on Israeli tables.
- Cook Time
- Prep Time
- 1 large eggplant
- 6 cloves garlic
- 2 tablespoons sesame paste (or mayonnaise)
- 2 tablespoons lemon juice
- 1 teaspoon salt
- Pinch of black pepper
- Paprika (optional)
1. Wrap a large eggplant completely in silver foil. Place on the floor of 375°F oven for 40 minutes.
2. Scoop out the meat of the eggplant and place in food processor or blender with garlic, sesame paste or mayonnaise, lemon juice, salt and pepper. Pulse until smooth.
Top with paprika (optional).
Recipe originally published in JOY of KOSHER with Jamie Geller Magazine Winter 2012 SUBSCRIBE NOW