This is a different version of the mutabbal eggplant dip, which contains tahini, garlic, and lemon juice. The mayonnaise provides the creaminess, the kefir or yogurt gives the tanginess, and you need the garlic no matter which version you use. You can call this one “Mama Ghanouj”…or should that be, mama ghanouja ? 🙂
You might have noticed that kefir is sneaking its way into several recipes. We have been culturing kefir at home, and I am having a wonderful time finding new ways to use it.
Start with the lesser amounts of mayo, kefir/yogurt, and garlic, adding more if needed. You want it nice and creamy, but you don’t want the other ingredients to overpower the charred deliciousness of the eggplant.
(You might want to lay some foil under the gas burner to catch the drips)
Meatless Monday: Eggplant Dip – with Mayonnaise, Kefir (or Yogurt), and Olive Oil
1 medium sized globe eggplant
2-3 tablespoons mayonnaise
2-3 tablespoons kefir (or yogurt)
1 tablespoon extra virgin olive oil
½ – 1 clove garlic, finely chopped or mashed
Salt and pepper to taste
Sumac, to sprinkle on top
Extra Virgin Olive oil, to drizzle on top
Place whole, un-cut, un-pierced, eggplant on a stove burner. Turn stove on medium-high, high enough that the flame touches the eggplant. Allow to cook on all sides, turning every 2-3 minutes, until it is completely cooked and skin is well charred, 10-15 minutes. Always err on the side of over-roasting. It should be collapsed and soft.
Chop eggplant flesh, making sure to break up any stringy pieces.
Add garlic, mayonnaise, kefir, olive, salt, and pepper. Mix to incorporate.
Spread in a wide, shallow bowl. Drizzle with olive oil,and sprinkle sumac on top.
Enjoy with toasted flatbread or pita.
Note – if you don’t have a gas stove, you can cook it on the grill, or cut the eggplant in half, drizzle with olive oil, and broil in the oven for about 20 minutes.
If you happen to have any leftover, you can cover and refrigerate up to 5 days. If desired, you can warm slightly in the microwave (about 30 seconds)