Dead Sea Babaganoush

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.

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Nutrient	Quantity
Total fats	54.5 g
Energy	469.79 kCal
Total lipid (fat)	54.5 g
Fatty acids, total saturated 16:0	4.4145 g
Fatty acids, total saturated 8:0	1.7985 g
Choline, total	0.109 mg
Fatty acids, total saturated 10:0	2.0165 g
Fatty acids, total saturated 18:0	1.526 g
Fatty acids, total saturated 18:1 undifferentiated	6.213 g
Fatty acids, total saturated 18:2 undifferentiated	0.872 g
Fatty acids, total saturated 14:0	8.938 g
Fatty acids, total saturated 12:0	25.615 g
Fatty acids, total polyunsaturated	0.872 g
Phytosterols	51.775 mg
Fatty acids, total saturated 6:0	0.109 g
Vitamin K (phylloquinone)	13.4615 g
Fatty acids, total saturated	44.4175 g
Fatty acids, total monounsaturated	6.213 g
Vitamin E (alpha-tocopherol)	2.0764 mg

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Mayonnaise	2 tablespoons	0	0	0
Vegetable oil	0.25 cup	469.79	0	54.5
eggplant	2	0	0	0
Garlic Clove	6	0	0	0
kosher salt	0.5 teaspoon	0	0	0