Hi! Thank you for stopping by to watch me, Leah, cook kosher. I've been the owner operator of my boutique catering firm in Seattle, Leah's Catering, for the past 14 years.
We frequently come to this website for recipes. Working from my home office, I bring what I need to the kitchen on prep days. Sometimes I forget things and it has been very handy to have so many recipes in the archives. These are my catering recipes; I'm happy to share my repertoire but mostly I'm happy that I'm finally getting organized. I was caught off guard the other day. We needed baba ganoush and I didn't have my recipe. Going to this website yielded nada; nothing; zilch. What the heck? What kind of kosher Jewish recipe site doesn't have a baba ganoush recipe?
In an effort to remedy the situation, I grab a cookbook and we make a recipe after much debate: onions or no onions, mayonnaise or no mayonnaise. In the end, we develop this recipe going with the no onions/no mayonnaise track. I'll post what I've been told is the Ashkenazi version another time. It was an interesting debate, though. People are very attached to their opinions about baba ganoush. Me, I'm allergic to eggplant and can only touch it with gloves. I do risk my life tasting the final product; I'd eat it if I could!
|Number of servings:||12 - 16|
|Skill Level:||2 (1 Easy - 5 Hard)|
|Estimated POINT value:|
Preheat the oven to 400'.
Wash the eggplant and cut in half lengthwise. Spray an cookie sheet with non-stick cooking oil. Add a drizzle of olive oil and place the eggplant, cut side down, onto the cookie sheet.
Bake until the eggplant is soft and starts to collapse, maybe 15 minutes depending on your oven.
When the eggplant is done, let cool slightly until you can safely handle it. Scrape the pulp of the eggplant into the food processor. Add the remaining ingredients and blend until almost smooth. Leave a little texture for interest.
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