Israeli Baba Ganoush With Mayonnaise

• 2 medium eggplants (about 1 to 1 1?4 lbs each), grilled on a charcoal barbeque or on the stove top
• 2 teaspoons olive oil for roasting garlic and toasting cumin and coriander seeds
• 3 large garlic cloves, unpeeled and roasted + 1 raw, smashed
• 1/4 cup homemade or best quality mayonnaise
• 1/2 teaspoon cumin seeds, toasted
• 1/2 teaspoon coriander seeds, toasted
• 1 teaspoon kosher salt
• 3/4 teaspoon freshly ground black pepper
• Freshly squeezed lemon juice to your taste
• 1 tablespoon fresh thyme leaves

1. Line stovetop with aluminum foil or burner covers. Turn a burner to high heat and place eggplant directly over burner grate, turning occasionally with tongs until all sides are charred and eggplant is soft, about 5 minutes per side or 15-20 minutes total. When the eggplants are chard, remove to a baking sheet and let cool completely; then remove skin, place in a colander and drain juices as much as you can. I even keep them under a press for some time.
2. While the eggplants are grilling, heat oil in a small pan on medium-low, place the 3 unpeeled garlic cloves and roast them until the skin just starts to brown lightly and the cloves are soft; remove and place on a piece of paper towel to cool. rnThen in the same pan, toast cumin and coriander seeds, stirring with a wooden spoon until fragrant, about 2 to 4 minutes. Cool and then grind in a spice grinder or in mortar and pestle.
3. Place eggplant pulp in the bowl of a food processor. Add roasted and raw garlic, mayonnaise, lemon juice, salt, pepper and the ground cumin and coriander; process to desired consistency, pulsing about 20 times for chunkier consistency or blending 15 seconds for smoother results.
4. Mix in the thyme leaves; taste and add some more lemon juice and salt, if needed. Transfer to a serving plate, garnish with thyme, and serve with wedges of pita bread. Bon Appetite!

eggplants, olive oil, garlic, mayonnaise, cumin seeds, coriander seeds, kosher salt, freshly ground black pepper, freshly squeezed lemon juice, thyme

Taken from food52.com/recipes/18311-israeli-baba-ganoush-with-mayonnaise (may not work)