Baba-Ganoush with Mayonnaise
Many times you find a recipe for baba-ganoush that is made with fire roasted eggplants and tahini. My version is a little different. I like to use oven roasted eggplants and my homemade mayo.
Here is what you need:
2-3 nice large eggplants (not peeled) sliced 1/2 inch thick
3 cloves of garlic
Juice of 1 lemon
Salt, pepper, garlic powder, paprika
1/2 cup of mayo
Warm up the oven to 350F. Slice the eggplants to slices and place them on a large cookie sheet covered with parchment paper. Brush them with olive oil and sprinkle the spices to taste. Bake for 45 minutes and let them cool. Once cold, place them in a food processor with the homemade mayo (the recipe is here), garlic, lemon juice and more spices if needed for the flavor, and pulse a few times. Do not overdo it. You want it to be chunky.
You can store it in an airtight container in the refrigerator for up to 3-4 days.
I like to use it as a dressing to my salads.