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3 eggplants
To taste:
Peel garlic and slice each clove to 4 slices. Make 8 slits in each eggplant, and slide into each slit a slice of a garlic clove. Wrap well in aluminum foil. Place on a cookie sheet.
Bake on 400°F for about an hour. Remove from oven and cool. Remove from foil.
Cut the top of each eggplant, and cut the whole eggplant (DO NOT PEEL) to chunks.
Put everything in a blender and puree while adding olive oil, lemon juice, salt and pepper to taste. You can also add more garlic if you wish.
Poster's Notes:
One note: according to Robuchon, you ought to use slender small firm eggplants for this recipe - try to find this in Israeli supermarket! So I used what they had and it was still very good.
Posted by Raya Tarab, Z'L
Nutritional Info Per Serving: N/A
6 large cloves of garlic
Olive oil
Lemon juice
Salt and pepper
It just so happens that the other day I was watching Joel Robuchon (sp?) on TV and he made Eggplant Caviar. I know this is not exactly baba ganoush, but I liked the method of preparation because you do not broil the eggplants and dirty up the kitchen... I made it on Friday and it is delish.