Baba-Ganouj|recipe

I tasted baba Ganouche some thirty years ago, made by an Armenian family, it was splendid. Baba Ghanoush or Baba-Ganouj, babaganuş in Turkish, melitzana salata in Greece, mutabal in Armenia is a popular Middle Eastern dish made primarily of eggplant, mashed, and mixed with various seasonings. The best results are achieved when the eggplant is cooked over an open flame before peeling, so that the pulp has a smoky taste.

Start;

4 large eggplants
1 head garlic

Small amount of fresh mint leaves chopped
A handful of chopped Parsley
Onion chopped not too fine
Chopped coriander

A good dash crushed pepper
2 tbl spoon Tahini
2 tbl spoon Yogurt
Lemon squeezed as needed
Paprika Smoked

The salad should not be wet in this case, it should be more wholesome and have more mouth grip.

The process is simple, roast the eggplant over an open fire, or over a grill. Cool down and peel the skins retaining the inside and discarding the seeds as much as possible.

Once finished mix the ingredients, add some fresh herbs a top. Remember do not turn it into a caviar, or a mush, it must have a meaty consistency and using a fork is perhaps better, so you don’t mash it too much.

baba-ghanouj-eggplant-caviar-25-1000

Roasted garlic in the oven

Categories: Kitchen Facts, Life Cycles

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