Ingredients
3 eggplants
Juice from 1 lemon
2 cloves garlic, crushed
1/2 cup lowfat mayonaisse
1 teaspoon salt
Method
Sources
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RecipeNLG
dataset
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Gathered
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RecipeNLG
Gathered
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Adjustable stand — hold cookbook or tablet at eye level while cooking
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Ring mold for savarin and rum baba — soak in syrup after baking
French linen baguette bag — keeps crust crispy, crumb moist
Reusable linen bread storage — keeps crust crispy naturally
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Ring mold for savarin and rum baba — soak in syrup after baking
French linen baguette bag — keeps crust crispy, crumb moist
Reusable linen bread storage — keeps crust crispy naturally
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Wash and dry eggplants. Preheat grill. Put eggplants directly on lowest flame of grill and turn every fifteen minutes, until blackened on all sides. If eggplants burst, put into aluminum pan but keep on the grill. Allow eggplants to cool. When cool, scoop out and put all of the cooked eggplant into a strainer and allow to drain for 1/2 hour. Chop eggplant coarsely. Stir in remaining ingredients.