Babaganoush is a Mediterranean eggplant dip, commonly served at Shabbat meals with salads and Middle Eastern dips like hummus, tahini and matbucha. It’s not difficult to make, and you can tweak it to your family’s preferences.
I find that one eggplant yields approximately one cup of babaganoush, so if you’re feeding a crowd, you might want to double the recipe.
Prick the eggplant on all sides and bake at 400° F for about 2 hours. The eggplant should look shriveled when ready.
Slit the eggplant open lengthwise and scoop out the insides (everything except the actual peel). Put the eggplant and garlic cloves into the bowl of a food processor and pulse until puréed. You can use garlic powder instead, if you prefer, in which case add the powder later, with the other ingredients.
Wait for the eggplant to reach room temperature, and then add the mayonnaise, lemon juice and salt. Refrigerate until ready to serve. Some people use tahini instead of mayonnaise.
You can eat it as a dip with challah, or a spread on toast.
It also makes a great dip for veggie sticks.
I like it with cucumbers.
- 1 medium-sized eggplant
- 1 tbsp. mayonnaise
- 1 tbsp. lemon juice
- 1–2 small garlic cloves (or ¼ tsp. garlic powder)
- ¾ tsp. kosher salt
- Prick eggplant with a fork on all sides. Bake at 400° F for 2 hours. Eggplant should look shriveled when ready.
- Cut eggplant in half lengthwise and scoop out the insides.
- Put eggplant and garlic in a food processor and pulse until puréed.
- Let the mixture cool to room temperature. Then mix in the mayonnaise, salt and lemon juice.
- Refrigerate until serving.
Yields: 1 cup