Easy Roasted Most Delicious Baba Ganoush Ever

I happen to love eggplants a lot.  There are so many great dishes and salads to make out of them.   But my husband is crazy about it much more than me, and this is one of the must-haves on our Shabbat table.  This is a very tasty salad and pretty easy to make.


1) Preheat your oven to 425F and place the eggplant on a baking sheet lined with parchment or aluminum paper.

2) With a knife poke some holes into the eggplant.
3) Roast for about 40-50 minutes until very soft.
4) Take out, let cool for at least 30 min.
5) Cut the eggplant head, open with a knife from top to bottom and scoop the meat with a spoon. Transfer to a bowl.
6) Add the: salt, pepper, cumin, crushed garlic and mayo. Check for flavors, refrigerate and serve cold with some bread or challa.

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