Purple Eggplant

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Roasted Summer Vegetables with Horseradish Aioli

Beet horseradish adds a boost of flavor and color to the classic babaganoush.

  • Duration
  • Cook Time
  • Prep Time
  • 4 ServingsServings

Ingredients

  • 2 medium eggplants
  • 2 garlic cloves
  • 3 tablespoons mayonnaise
  • 1/2 cup Gold’s prepared beet horseradish
  • 2 teaspoons salt
  • 1 teaspoon sugar

Preparation

Roast whole eggplants in a 350˚F oven for 30-45 minutes. Remove eggplants, cool, scoop out flesh and discard peel.  Place cooled eggplants and the rest of the ingredients in food processor, and pulse.

Tip: For a smoky flavor place eggplants on bottom of the oven and roast following the directions below. Alternatively, you can char the outside of the eggplants by placing them on the flame of a gas stove and turning them until they are charred on all sides, and then continue to roast them in the oven.

As seen in Joy of Kosher with Jamie Geller Magazine (Summer 2013) - Subscribe Now.