This recipe serves 16

Eggplant salad - baba ghanoush

6 each medium - large eggplant
2 Tbsp mayonnaise
1 each garlic clove, minced
¼ tsp salt
2 tsp onion, minced
2 Tbsp oil
¼ tsp salt

Preparation steps:
Broiling the eggplants
  1. Make 3-4 small cuts in the eggplant skin to avoid the eggplant from bursting during broiling. Arrange the eggplants on a baking sheet lined up with aluminum foil.
  2. Broil on high heat for about 30-40 minutes. Rotate the eggplants during this process 1-2 times. Remove from oven and cool down for 5 minutes. (You may want to keep the oven door slightly open during the broiling. The eggplants are ready when the eggplant skin looks burnt, and the eggplant meat is soft).
  3. Peel the eggplant skin under running tap water. Set the eggplant meat aside in a glass dish.
  4. Remove liquids and refrigerate for at least a day.
Preparing the salad
Remove the liquids that accumulated during refrigeration. Mush the eggplants.

Eggplant salad with mayonnaise and garlic
Mix 3 eggplants with mayonnaise, garlic and salt. Adjust flavors.

Eggplant salad with onion and oil
Mix 3 eggplants with oil, onion and salt. Adjust flavors. Serving: with pita bread or white bread.
Picture of recipe

Take note!
  • Broiling - Set the baking sheet on the top
    shelf of the oven where the eggplants
    barely touch the broiler. Use high broiler.
  • Peeling the eggplants - hold the eggplant's
    stem, and peel the eggplant skin under
    running water. Transfer to the glass dish
    and cut the stem and discard it.