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Basic Jewish Cuisine

Basic Jewish Cuisine

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Publicado porDaniel Skulski
Basic jewish recipes collected from around the internet.
Basic jewish recipes collected from around the internet.

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Categories:Types, Recipes/Menus
Published by: Daniel Skulski on Jan 31, 2011
Copyright:Attribution Non-commercial


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Makes about 2 cups

Isralies feel strongly about mayo in their eggplant--it's a love-it or hate-it sort of

thing. For me, the marriage of creamy mayonnaise with the smoky eggplant is pure

comfort-food, equally great as a dip or as a sandwich spread.

2 medium eggplants (about 1 to 1 1 4 lbs each)

3 cloves garlic, smashed

1 4 cup mayonnaise

1 teaspoon salt

1 tablespoon lemon juice

1 teaspoon minced parsley

Prepare eggplant according to directions above and place in the bowl of a food

processor. Add garlic, mayonnaise, salt, and lemon juice and process to desired

consistency, pulsing 20-30 times for chunkier results or blending 15 seconds for

smoother results. Season with additional lemon juice and salt to taste. Transfer to

bowl, garnish with parsley, and serve with wedges of pita bread.

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