Eggplant with Mayonnaise

In Israel, there’s a baba ghanouj (sometimes called baba ganoush) recipe for every taste. Even the smallest markets carry several versions of “chatzilim” (eggplant). Home cooks and restaurants alike relish the opportunity to tweak this classic, resulting in a multitude of interpretations for this Middle Eastern staple.

General Directions for Eggplant

Line stovetop with aluminum foil or burner covers. Turn a burner to high heat and place eggplant directly over burner grate, turning occasionally with tongs until all sides are charred and eggplant is soft, about 5 minutes per side or 15-20 minutes total. Remove to a baking sheet and let cool completely. Drain juices, remove skin and place eggplant pulp in the bowl of a food processor.

(I like my eggplant campfire-smoky — known as “al ha’esh,” or “on the fire” in Israel — but if the flavor is too strong, you can bake the eggplant on a baking sheet in a 400°F oven for about an hour, then cool and skin the eggplant according to the directions below.)

Israelis feel strongly about mayo in their eggplant — it’s a love-it or hate-it sort of thing. For me, the marriage of creamy mayonnaise with the smoky eggplant is pure comfort-food, equally great as a dip or as a sandwich spread.

Try this preparation, or try basic baba ganoush, eggplant salad with red pepper and scallions, or make all three and serve as a trio of dips or a crowd-pleasing first course at your next get-together.

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