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  • 3 eggplants broiled
  • 4 cloves garlic
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon salt
  • ½ cup mayonnaise

Pierce eggplants with fork and place baking dish in oven on shelf furthest from the flame. Broil 20 minutes on one side. Turn and broil 10 minutes on other side. Cool and peel. Combine all the ingredients in food processor or blender and cream until smooth.

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Rebbetzin Esther Winner and Helen Zegerman Schwimmer   More articles...  |   RSS Listing of Newest Articles by this Author
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Note: The laws of Shabbat rest mandate that all cooking and baking be done before Shabbat, and regulate food preparation done on Shabbat in other ways as well. For more information, see Food Preparation on Shabbat.

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Reader Comments
Latest Comments:
Posted: Oct 27, 2010
Babaghanoosh
I prepare it with no mayonnaise.
Sometimes I forget to put lemon juice.
Posted By Yulia Parnossah, Qornet Chahwan, Lebanon



 

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