Dead Sea Babaganoush
My babaganoush always sends me to our first day in Israel. The majestic drive south of Jerusalem, a hike through Ein Gedi and up Masada. While I have forgotten most of the details, the sen- Near the end of the day by the shore of the Dead Sea, we ate a dinner of soft pita and fresh salads that included this salad: creamy chunks of flavorful eggplant, accented with the mellow bite of roasted garlic and salt. This rendition is as close as I can get without going to Israel to get the original--something I highly recommend you do.
2 large eggplants peeled & cut into 1/4" cubes 6 garlic cloves peeled 1/4 cup vegetable oil 1/2 teaspoon kosher salt 2-3 tablespoons mayonnaise
1. Preheat oven to 425 degrees. 2. Place eggplant and garlic in a large baking pan. Toss with oil and salt. 3. Bake, uncovered for 40-50 minutes or until eggplant is golden brown and the smaller pieces around the edges begin to blacken. Halfway through the baking process use a metal spatula to stir and turn the eggplant, scraping stuck pieces from the bottom of the pan. 4. Remove from oven. While eggplant is still warm, add mayonnaise. Stir gently until incorporated. 5. Chill thoroughly. Serve Dead Sea Babaganoush in a beautiful ceramic bowl from Gans, one of my favorite gift shops in Jerusalem. Active time: 15 minutes~Cooking time: 50 minutes
and save time and money with planned overs.
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