Baba with Mayo?? Are you kidding? That is disgusting and not authentic.
Baba Ghannouj (Mashed Eggplant Spread)
The classic Middle Eastern eggplant spread, redolent with garlic and smoky charred eggplant, is made even creamier with the addition of mayonnaise. This recipe first appeared in our October 2011 issue along with Katie Robbins's story Season of Rejoicing.
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Credit: Todd Coleman
INGREDIENTS
8 cloves garlic, unpeeled2 medium eggplants
⅓ cup fresh lemon juice
¼ cup plus 2 tbsp. tahini
2 tbsp. mayonnaise
1 tbsp. finely chopped parsley
1 tsp. ground cumin
1 tsp. paprika
Kosher salt and freshly ground black pepper, to taste
INSTRUCTIONS
Place garlic and eggplants on a foillined baking sheet, and broil until tender and charred all over, about 10 minutes for garlic, and about 40 minutes for eggplant. Peel and seed eggplants, and mash flesh with peeled garlic, juice, tahini, mayonnaise, 2 tsp. parsley, the cumin, paprika, and salt and pepper in a bowl; sprinkle with remaining parsley.Ratings & Reviews (4)
This is one of the most poorly written recipes I've ever seen,
This was good, but other recipes in Saveur (baba ghanoush) are much better.
I skipped the mayo and added a little olive oil. Turned out to be delish! Word to the wise though... don't forget to pierce the eggplants. Unless you enjoy scrubbing your oven. :)
Baba Ghannouj (Mashed Eggplant Spread)
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