This roasted eggplant spread is similar to baba ganoush, but there is no tahini. The amounts are approximate since eggplant size varies so much! This can doubled, but NOT frozen once the mayo is added–it gets watery.
- 1 eggplant
- 1 t garlic
- 1/2 C chopped parsley / 1t dried parsley
- 2T mayo
Roast the eggplant. You can do this in the oven at 450F, turning occasionally until soft. We greatly prefer charring the eggplant directly over a flame. This gives the smokey flavor. Here’s a photo of this:
Once the eggplant is roasted, peel it and puree in the food processor with garlic, parsley, and mayo. Add a pinch of salt if needed.