Eggplant Babaganoush
Servings
Ingredients
- 2 medium egggplants
- 5 fresh garlic cloves
- 5 tablespoon mayonnaise
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F. Bake eggplant for 1½ – 2 hours, or until eggplant feels soft to the touch of the hand. Slit eggplant open lengthwise. Remove insides and add to the bowl of a food processor fitted with an “S” blade. Peel the garlic and add to the bowl. Add seasoning. Pulse for two minutes until well blended. For an eggplant spread consistency, allow to blend longer to achieve a smoother texture. Add mayonnaise to processor and pulse again until well combined.
My husband’s family (originally from Egypt) called this ”Matroada”. We
were at my relatives for Shabbat dinner and they were refering to it as that.
They asked me as an American what we called it. Of course we don’t. But
I mentioned the name Babaganoush and my brother in law (who was born
in Syria) jumped out of his chair as that is what they call it. To anyone’s knowledge
where does the term originate. Thanks, Ida
en la receta de bhanoush de berenjena se le agrega limon su jugo ?