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.
Way awesome, this is my go to oil especially for frying. With its incredibly high smoke point of 490', your latkes, blintzes, sufganiyot, chicken, and stir-frys will be amazing. An all purpose oil with many health benefits, you can purchase it online and have it shipped to your door for free! Just use coupon code "KOSHER". Whoo-hoo!
I can't eat eggplant. This leaves me at the mercy of my chefs when it comes to making baba ganoush. This is the recipe I've made for years, that is until Frank came onboard. He's not into the onion and mayo; hence, the other baba recipe posted on the website. Cleo prefers this recipe. To understand the issue, I do what Jews do ~ I ask the Rabbi. Rabbi Aryeh likes mayo, lots of it. Makes me want to do what lots of Jews do ~ ask another Rabbi! More mayo does not seem like a prescription for world peace.
So, I'm posting this recipe and all jokes aside, we have 2 recipes and 3 opinions. You choose!
|Number of servings:||1 1/2 cups, 8 - 12 servings|
|Skill Level:||1 - Easy (1 Easy - 5 Hard)|
|Estimated POINT value:|
Preheat the oven to 400'. Split the eggplant lengthwise. Coat with olive oil. Place, cut side down, onto a cookie sheet. Place into the hot oven until the eggplant is tender. It will start to collapse when it is fully cooked.
Remove from the oven and cool a bit. Scrape out the pulp and discard the skin.
Place all the ingredients, except the mayo, in the food processor. Process until smooth and transfer to a mixing bowl. Stir in the mayo. Refrigerate until ready to serve.
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