I always made this eggplant dish without the peel, until I tried something similar at a friend’s house with the peel chopped up in it…..so now I do it either way, depending on my mood. Always a family favorite with challah on Friday night!
3 medium or 2 large eggplants
2 cloves garlic, minced
1 Tablespoon soy free vegenaise
1 Tablespoon fresh squeezed lemon juice
Himalayan pink salt and Pepper, to taste
Green onion, sliced thin
Putting it all Together:
- Wash eggplants well (I like this veggie scrub brush), prick all over with a knife and bake in the oven on a parchment-lined baking sheet at 425 degrees for 1 – 1 1/2 hours, depending on the size. Remove from oven and let cool.
- Cut off the ends of the eggplants and discard. Chop the rest in a food processor, pulsing a few times.
- Add the vegennaise, lemon juice, garlic, salt and pepper. Mix well and top with green onion. Refrigerate until serving.