Please enter the email you’re using for this account.
This amazing roasted eggplant dip is so simple to make. Serve to your Israeli guests and make them feel at home!
1 medium to large eggplant
4 cloves garlic or 4 cubes Gefen Frozen Garlic
3 tablespoons Gefen Mayonnaise (or use sugar-free mayonnaise)
1 tablespoon Gefen Lemon Juice
1 and 1/2 teaspoons salt
Wash eggplant and slice in half.
Place, cut-side down, in pan and bake, covered, at 450 degrees Fahrenheit for one hour.
Process garlic in food processor until finely blended. Peel eggplant, cut into chunks, and add to food processor.
Process until finely blended. Add rest of ingredients and blend. Add more seasoning, if desired, to taste. Serve chilled.
Photography and Styling by Chavi Feldman
How Would You
Rate this recipe?
Fast answers grounded in site content.
When leaving comments on kosher.com we ask that you be respectful, appropriate, and stay on topic. Click here to read our full comment policy.
Kosher.com Commenting Guidelines
We love hearing from our community! Constructive feedback, tips, questions, and friendly engagement are encouraged.
By commenting on Kosher.com, you agree to follow these guidelines. Please note that comments are for community discussion only and should not be considered halachic guidance—always check with your own Rabbi or LOR.
1. Be Respectful
2. Keep It Appropriate
3. Protect Privacy
4. Stay On Topic
5. Moderation
For how long… How long does this recipe last in the fridge…?
Around 1 week