Chayalle
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 Thu, Sep 08 2022, 11:41 am
Fried eggplant dip: Peel and slice eggplant, sprinkle with salt, and let sit 1/2 hour (this draws off bitterness). Fry in oil on both sides till very soft. Remove into container, drain off excess oil back into the frying pan for the next batch as you go.
Babaganoush: Prick eggplant to allow steam to escape, broil in oven for 40 minutes. Cool and peel. Place eggplant in food processor. Sprinkle with salt and pepper, drizzle with olive oil, add a large spoonful of mayo if desired. Add 1-2 cloves of garlic (fresh or cubes). Process until smooth.
I freeze them in small containers and take out as needed.
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