Israeli Baba Ganoush With Mayonnaise Recipe

Name: Israeli Baba Ganoush With Mayonnaise
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium eggplants (about 1 to 1 1?4 lbs each), grilled on a charcoal barbeque or on the stove top; 2 teaspoons olive oil for roasting garlic and toasting cumin and coriander seeds; 3 large garlic cloves, unpeeled and roasted + 1 raw, smashed; 1/4 cup homemade or best quality mayonnaise; 1/2 teaspoon cumin seeds, toasted; 1/2 teaspoon coriander seeds, toasted; 1 teaspoon kosher salt; 3/4 teaspoon freshly ground black pepper; Freshly squeezed lemon juice to your taste; 1 tablespoon fresh thyme leaves

Servings: persons

2 medium eggplants (about 1 to 1 1?4 lbs each), grilled on a charcoal barbeque or on the stove top
2 teaspoons olive oil for roasting garlic and toasting cumin and coriander seeds
3 large garlic cloves, unpeeled and roasted + 1 raw, smashed
1/4 cup homemade or best quality mayonnaise
1/2 teaspoon cumin seeds, toasted
1/2 teaspoon coriander seeds, toasted
1 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
Freshly squeezed lemon juice to your taste
1 tablespoon fresh thyme leaves

1
["Line stovetop with aluminum foil or burner covers. Turn a burner to high heat and place eggplant directly over burner grate, turning occasionally with tongs until all sides are charred and eggplant is soft, about 5 minutes per side or 15-20 minutes total. When the eggplants are chard, remove to a baking sheet and let cool completely; then remove skin, place in a colander and drain juices as much as you can. I even keep them under a press for some time.", "While the eggplants are grilling, heat oil in a small pan on medium-low, place the 3 unpeeled garlic cloves and roast them until the skin just starts to brown lightly and the cloves are soft; remove and place on a piece of paper towel to cool.
2
Then in the same pan, toast cumin and coriander seeds, stirring with a wooden spoon until fragrant, about 2 to 4 minutes. Cool and then grind in a spice grinder or in mortar and pestle.", "Place eggplant pulp in the bowl of a food processor. Add roasted and raw garlic, mayonnaise, lemon juice, salt, pepper and the ground cumin and coriander; process to desired consistency, pulsing about 20 times for chunkier consistency or blending 15 seconds for smoother results.", "Mix in the thyme leaves; taste and add some more lemon juice and salt, if needed. Transfer to a serving plate, garnish with thyme, and serve with wedges of pita bread. Bon Appetite!"]

252

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 medium eggplants (about 1 to 1 1?4 lbs each), grilled on a charcoal barbeque or on the stove top, 2 teaspoons olive oil for roasting garlic and toasting cumin and coriander seeds, 3 large garlic cloves, unpeeled and roasted + 1 raw, smashed, 1/4 cup homemade or best quality mayonnaise, and more.

Yes, Israeli Baba Ganoush With Mayonnaise falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Israeli Baba Ganoush With Mayonnaise

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