Purple Eggplant

Name: Purple Eggplant
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Ingredients: 2 medium eggplants; 2 garlic cloves; 3 tablespoons mayonnaise; 1/2 cup Gold’s prepared beet horseradish; 2 teaspoons salt; 1 teaspoon sugar

Shifra Klein • Jul 17, 2013 (Updated: Aug 20, 2019)Comment Jump to Recipe

Roasted Summer Vegetables with Horseradish Aioli

Beet horseradish adds a boost of flavor and color to the classic babaganoush.

Purple Eggplant

Prep Time 5

Cook Time 45

Total Time 50

Print Recipe Pin Recipe

Servings

Ingredients

2 medium eggplants
2 garlic cloves
3 tablespoons mayonnaise
1/2 cup Gold’s prepared beet horseradish
2 teaspoons salt
1 teaspoon sugar

Instructions

Roast whole eggplants in a 350˚F oven for 30-45 minutes. Remove eggplants, cool, scoop out flesh and discard peel. Place cooled eggplants and the rest of the ingredients in food processor, and pulse.
Tip: For a smoky flavor place eggplants on bottom of the oven and roast following the directions below. Alternatively, you can char the outside of the eggplants by placing them on the flame of a gas stove and turning them until they are charred on all sides, and then continue to roast them in the oven.
As seen in Joy of Kosher with Jamie Geller Magazine (Summer 2013) – Subscribe Now.

Category: Recipes

Holidays: Fourth of JulyLag Baomer

Diets: Gluten FreeHealthyPareve

About Shifra Klein

Shifra Klein is the former editor-in-chief at Joy of Kosher with Jamie Geller Magazine. She aims to reinvent the way you think about food. Shifra lives with her husband, two sons and daughter in New York.