Israeli baba ganoush with mayonnaise
Mayonnaise
In Israel, there's a Baba Ganoush recipe for every taste. For me, the marriage of creamy mayonnaise with the smoky eggplant is pure comfort-food, equally great as a dip or as a sandwich spread. <br />This eggplant dip is as healthy as it is flavorful. Imagine a smoky spread that is as at once creamy and light, tangy and sweet and as good with warm wedges of pita bread as it is with crunchy crudités. <br />I like my eggplant smoky, but if the flavor is too strong, you can broil or bake the eggplant on a baking sheet in a 425 degrees F oven for about 45 minutes to an hour and then continue according to my recipe directions. Draining well the eggplants is very important, it not only allows you to remove the bitter juices from the flesh, but also control the texture. <br /> <br />
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