What's the trick to babaganoush

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Forum -> Recipe Collection -> Salads & Dips

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happy chick ↓

Tue, Sep 26 2023, 5:17 pm

It always comes out wrong. Either too garlic-y, too sharp, too thick, too much mayo. What's the trick?

ra_mom ↓

Tue, Sep 26 2023, 5:32 pm

1 eggplant, 2 garlic cloves (if the eggplant is large they should be large, if it's small they should be small), 2 tbsp mayo, splash of lemon juice up to 1/2 tbsp. Mix well with a fork. Season with salt, taste, and add more until tasty.

↑ happy chick

Tue, Sep 26 2023, 5:35 pm

ra_mom wrote:

Thank you. Can you tell me how much mayo based on how much eggplant gets scooped out?

jfk92

Tue, Sep 26 2023, 5:36 pm

Make it tahini based versus mayo based. Taste is SO MUCH better.

↑ ra_mom

Tue, Sep 26 2023, 5:38 pm

happy chick wrote:

Thank you. Can you tell me how much mayo based on how much eggplant gets scooped out?

2 tbsp is enough. If the eggplant is extra large you can use 2 heaping tbsp but usually not necessary.

polka dots

Tue, Sep 26 2023, 6:13 pm

I char the eggplant. Wash it and then Wrap it in foil and put on the oven very high. I put the eggplant on the floor of the oven and bake till very soft. More than half an hour and let it cool.

In food processor I make mayo. blend on high an egg. Slowly add in cup of oil till mayo consistensy. Add in salt, black pepper, 1 crushed garlic, drop of sugar. Then the inside of the eggplant. I also put in the peel that is burned.

challah58

Tue, Sep 26 2023, 6:13 pm

jfk92 wrote:

Make it tahini based versus mayo based. Taste is SO MUCH better.

Yes can't believe I made it with mayo all my life. Started doing tahini recently and I actually like it now!!

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