Babaganouj- Roasted Eggplant Dip



- 1 Large Eggplant
-1 Tsp Olive Oil
-1 Tsp Fresh Chopped Garlic
- 2 Tablespoons Mayonaise
-1 Tsp Lemon Juice
-A little Salt and Pepper
-2 Tsps. Sugar
-1 Tsp Cumin

Cut off peel of Eggplant. Cut into medium sized cubes. Sprinkle with olive oil, salt and pepper. Roast on 450 for 15 minutes or until pieces are soft. Put pieces of eggplant in food processor once cooled a bit with food processor blade piece. Add rest of ingredients and blend. Pour into container and refrigerate until ready to serve.

Can be served with Challah on Shabbos. Would also be delicious with pita or pita chips.
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