 |
Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 3 |
|
People tell me they would buy my cookbook just to have this one recipe. So, I thought I would post it here since Cooking for The King is not (yet) published. If you really like it (its so easy and DE-licious!) please visit my new site and leave me a comment. While there you can also look under Salads to find out how this dish got its name. Todah! Ingredients:
2 large eggplants, peeled & cut into 1/4-inch cubes |
6 garlic cloves, peeled |
1/4 cup vegetable oil |
1/2 teaspoon kosher salt |
2 -3 tablespoons mayonnaise |
Directions:
1. 1. Preheat oven to 425 degrees.
2. 2. Place eggplant and garlic in a large baking pan. Toss with oil and salt.
3. 3. Bake, uncovered for 40-50 minutes or until eggplant is golden brown and the smaller pieces around the edges begin to blacken. Halfway through the baking process use a metal spatula to stir and turn the eggplant, scraping stuck pieces from the bottom of the pan.
4. 4. Remove from oven. While eggplant is still warm, add mayonnaise. Stir gently until incorporated.
5. 5. Chill thoroughly.
|
|