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Baba Ghanjouj
1 eggplant
1 teaspoon lemon juice1
tablespoon of mayonnaise
1/2 -1 clove of chopped garlic (according to taste)
a dash or two of salt.
Broiling the eggplant will blacken some of the skin, giving you the smoky
taste without the mess that comes from doing this over an open flame on
the stovetop. I've done both and this method is preferable without
compromising the taste. Pre-heat broiler to high or 500 degrees. Wash
each eggplant (I use a medium to large one) and poke it two times with a
sharp knife. Place it on a flat pan or a pan with low sides. Place under
broiler about 3 -4 inches from heat for 25 minutes. Turn over the
eggplant and heat for another 25 minutes. When the eggplant cools, cut off
the top, then slice it along the length and scoop out the insides onto a
plate. Mash with a fork or put it into a food processor and pulse a few
times until it is just under pureed. Add a teaspoon of lemon juice, a
tablespoon of mayonnaise and 1/2 -1 clove of chopped garlic (according to
taste) for each eggplant you have used. Add a dash or two of salt.
Hope you enjoy it!
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