- Recipes
- Shows
Popular Shows
- Articles
Main Categories
- Jewish Learning
Popular Articles
-
Wrap eggplants in aluminum foil and cook directly on stovetop burners about eight minutes on each side, until fork-tender.
Scoop out flesh and drain excess liquid.
In a food processor fitted with the S-blade, blend eggplant, mayonnaise, salt, pepper, sugar, and garlic (if using) until creamy.
How Would You
Rate this recipe?
Please log in to rate
Way too much salt