The perfect Babaganoush recipe

There are two famous types of kosher Babaganoush and three major components. There is the Tahini based one, or the mayonnaise based one, I prefer the mayo one. Also, there is one that is kind of smoky flavored because the eggplant is grilled or the one that is just roasted, I prefer roasted and finally there is the sweet or not sweet one. I only learned to make this because we would go through a store bought one in no time & if you've ever bought a Sabra Babs. you know that learning to make it might be worth it, since it's not so inexpensive.

My personal favorite is the mayo based, roasted sweet kind. It's very simple to make, this is what you'll need:
1 large eggplant
1 head of garlic

1/2 cup mayonnaise

2 tbsp vinegar

Kosher salt and pepper

sugar

garlic powder

Preheat your oven to 400 F, the make a few slits on your eggplant, put you garlic head with the eggplant and cover completely in foil. Put on a roasting tin and bake for 1 hour. (Turn a quarter sideways every 15 minutes. Once done, remove from foil, let cool a little, slice it in half and scoop out all the pulp into a food processor, I use a bit of the skin as well, because I like the colour and texture that it provides, add the caramelized garlic and pulse a few times. You still want it to have to thickness and texture, so just a couple of pulses should so. Once cooled, add vinegar, mayonnaise, salt, pepper, garlic powder and 1 to 2 tsps of sugar (sweeten to your taste). That's it, keep it in the fridge, eat on bread, Challah, crackers, whatever!

Enjoy!

P.S.  For any of the other Babaganoush recipes, just swap one ingredient with another, like if you prefer smoky just grill the eggplant instead of roasting. If you like the tahini based one, use 1 to 2 tbsp Tahini instead of mayo and in some cases, fresh garlic instead of roasted.