Amital12/11/11




This roasted eggplant spread is similar to baba ganoush, but there is no tahini. The amounts are approximate since eggplant size varies so much! This can doubled, but NOT frozen once the mayo is added–it gets watery.






  • SERVING/YIELD
    10


  • PREP TIME









  • COOK TIME









  • LEVEL

    Easy



  • BLESSING
    Unknown


  • RECIPE
    #7802















  • Amital











INGREDIENTS













  • 1 medium eggplant










  • 1 tsp garlic










  • ½ cup chopped parsley (or 1 T dried)










  • 2 Tbsp mayo










  • 1 salt and black pepper to your taste










  1. Roast the eggplant. You can do this in the oven at 450F, turning occasionally until soft. We greatly prefer charring the eggplant directly over a flame. This gives the smokey flavor.



  2. Drain the eggplant if needed. Some eggplants seem to have a lot of water!



  3. Peel the eggplant and puree in the food processor with garlic, parsley, and mayo. Add a pinch of salt and pepper as you like.















CONVERTER





=>










REVIEWS

Please register or login to review.
There are no user reviews for this listing.

 
 
 
 
JJextensions Developed by JJExtensions
RADesign Designed by RADesign
zest CookKosher is a Zest Group project
Object not found!

Object not found!

The requested URL was not found on this server. If you entered the URL manually please check your spelling and try again.

If you think this is a server error, please contact the webmaster.

Error 404

www.pro-velo-geneve.ch
Sat Aug 30 19:50:59 2014
Apache