I’m going to tell you how I make babaghanoush, even though I suspect it will make some of you vow to never read me again.
2 eggplants, roasted
4 garlic cloves, pressed
juice of one lemon
1/3 cup tahini
1/2 cup mayonnaise (yes, mayonnaise)
chopped parsley for garnish
Blend everything except the parsley, then sprinkle that on top. Don’t tell anyone you put mayonnaise in it. Just listen as they praise you to the skies.