Baba Ganoush with Fried Onions

While this is not your traditional baba ganoush, it reminds me of the dips we used to have when I was a kid. Some of you will be horrified by the ingredient list, but this one is a classic for me.

Recipe adapted from Sivan's Kitchen

1 large eggplant (or 2 medium)

Oil, for spraying (any mild oil will work)

1 large yellow onion, halved and sliced 1/4" thick

2 tablespoons oil, for frying (any mild oil will work)

3-4 garlic gloves, grated

1/3 cup mayonnaise

1/2 to 1 lemon, juiced

sale, to taste

To dip:

Warm pita

Heat your oven to 400F/200C. Cut your eggplant in half lengthwise and score the cut side of the eggplant (a few diagonal slices in either direction). Line a baking sheet with parchment paper and spray generously it with oil. Sprinkle the cut side of the eggplants with sale and place cut side down on your baking sheet. 

Bake for about 40 minutes. You want the flesh to be tender and skin to be wrinkled.

While the eggplant is baking, prep your onions. Heat up the 2 tablespoons of oil in a frying pan over medium heat. When hot, add the onions and cook, stirring frequently, until browned. If they look oily, drain on a paper towel once cooked.

Once the eggplant has cooled enough to handle, scoop the flesh out of the skin and on to a cutting board. Chop the eggplant, breaking apart and stringy pieces. Place the eggplant in a bowl and mix in the garlic, mayo, lemon juice, and salt. Start on the low end of the garlic and lemon and add more as needed.

Serve the baba ganoush topped with the fried onions. Enjoy with warm pita.

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