Babaganoush (eggplant salad)

Submitted by Carmel Parmeter, 1/10/2010
Sampled & enjoyed by the Parmeter clan Christmas 2009!

1 large eggplant or 2 medium ones
1 clove garlic
1 tablespoon mayonnaise (I find the light variations too sweet and strange, and you are putting very little of it in the salad, so I would choose regular)
a little lemon juice
salt

The idea is to char the eggplant. You can do it on a grill (if you have one that’s the easiest way, place whole on the grill and turn every once in a while for about 30 minutes) or on the stove top (just place the eggplant directly on the flames and keep turning it until it charred on all sides) or place under the broiler and turn once or twice for 25-30 minutes. The eggplant will deflate when its done. Sometimes I give it a quick char on the stove top and then place it under the broiler to finish cooking.

Let it cool.

Slice the eggplant lengthwise in half and scoop out the flesh with a spoon. Make sure that you scrape the peel well (from the inside) for all that good charred flavor you worked so hard on. Add everything else and mix gently with the spoon, the eggplant flesh should be mushy enough.

Do not try to mash with a fork. If you start breaking the seeds too much it can get bitter.

Variations- mayo can be replaced with plain or goat yogurt, tehini or carmelized onions.

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One response to this post.

  1. Just made this tonight… yum!

    Reply

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