I recently had the best baba ganoush I've ever had, at Olympic Pita, on a stretch of little-known kosher restaurants on West 38th Street between Fifth and Sixth. It was smoky (so obviously the eggplant was grilled), there was *no* tahini, but it was rich with mayonnaise. Before I call the chef, does anyone have a recipe that resembles this? I don't think there was any lemon involved, because it was downright sweet.
Munch_kin--I'll call the chef and report back.
Kolliopoulos--That sounds so good I'm going to get ahold of the Kochilas book! I need another Greek cookbook anyway.
And Phofiend--I'll find Sabra baba ganoush. There are about 8 supermarkets and specialty food stores in my immediate vicinity (Union Square).
I am sure this is not what you are looking for, as it is not a babaganoush. But it reminds me of a dish I had recently at a seaside restaurant near Athens Greece. It was veal with eggplant cream. The recipe sounded familiar, and sure enough I found it in Diana Kochilas book "The Glorious Foods of Greece" Basically you fold the pulp of smoked eggplants into a bechamel made with Kasseri cheese. Very good, i have since made this recipe, and the eggplant creme is good at room temp, very smoky and sweet.
That sounds interesting: I have never seen it without lemon juice are tahini. No kosher recipe (or any other) I have seen leaves them out. It should not taste sour, even with the juice of a whole lemon. Many years ago, I remember making it with mayo, because I was out of tahini. (I can't remember what it tasted like.)
I am curious to see what you come up with. Call that chef!