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Prep Time: 2 Minutes Cook Time: 20 Minutes |
Ready In: 22 Minutes Servings: 5 |
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Ingredients:
2 whole(s) large eggplants whole |
1 1/2 clove(s) garlic whole |
1 tablespoon(s) lowfat mayonnaise |
Directions:
1. How to Choose an Eggplant: Look for eggplants with a shiny smooth exterior and a green base. Lift eggplant and try to gauge how heavy it is. The lighter the eggplant feels, the better. Heavy eggplants = more seeds.
2. Double Wrap each egpplant in aluminum foil (so that they don't leak) and place straight onto gas or electric range on medium heat. (Gas range is preferable as it lends the babaganoush a hint of smoky flavor, but electric range should work just as well.) Let the eggplants cook over the fire for about 20 minutes or until you can easily press down into them with a fork.
3. Take off the flame and allow to cool in a large bowl for at least an hour. Do not unwrap them.
4. Carefully unwrap or cut through tin foil and slice the eggplants lengthwise down the middle. Use a large spoon to scoop out the pulpy interior and place into a mixing bowl. Pulp should be soft and easily mushed. Try to avoid scooping out any tin foil or charred bits. Drain out any excess water in your eggplant pulp.
5. Add a tablespoon of mayo and mix thoroughly into your eggplant. The eggplant should take on a grayish tinge and break up into a dip texture. Add more mayo if desired. Smush 1.5 garlic through a garlic press and continue mixing. Go slowly with the garlic because it can overpower the recipe quite easily.
6. Allow the babaganoush to cool in the fridge for a couple of hours. Serve with pita chips or veggies. It also goes great with kababs or in sandwiches.
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