Smokey roasted eggplant spread

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.


About Amital

A die-hard listmaker and observant Jewish mommy of 5, managing the challenges of life bit by bit with the help of a Shalom Bayit book and lists. And chocolate, of course. Lots of chocolate.

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