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Yvette's Notes:

Using the "barbeque" (stove-top) cooking method imparts a slightly charred, smoky flavor to the eggplant.

Keeps in refrigerator for 3 to 5 days.

Kosher (pareve)


  • Whole eggplants
  • 2 T olive oil
  • Optional Ingredients:
  • 1/4 tsp salt
  • Ground pepper
  • Finely chopped onions


  • Cook washed, whole eggplant using either the (1) barbeque or (2) oven method:
  • (1) "Barbecue" on gas stove by placing eggplant on burner over flame. It will char on outside and be soft inside in about 5 minutes per side (consider an eggplant as having 2 sides).
  • (2) In oven: put whole eggplant on ungreased metal pie pan. Cook 10-20 minutes until soft.
  • Put eggplant in shallow bowl to cool.
  • Peel eggplant. A few small pieces of charred skin left on the eggplant won't hurt the taste.
  • Make transverse cuts about 1/2" apart, then mash eggplant with a fork to fluffy consistency.
  • Add olive oil and any of the optional ingredients.
  • Eat cold.

Author Credit: Rita Kayser Malamud

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