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Baba Ghanoush

Serves 4 to 6 Dip vegan, Appetizers

Baba Ghanoush

In the sun-drenched kitchens of Hatay, Baba Ghanoush is a staple that bridges the gap between humble home cooking and the grand flavors of the Turkish table. This dish is a celebration of earthy eggplants, roasted until their skins blister, bringing a smoky depth that is both familiar and inviting. Often served as part of a meze spread, it invites diners to gather around, dig in, and share stories and laughter.

The texture of Baba Ghanoush should be creamy yet robust, with tahini adding a nutty richness that complements the charred eggplant. Garlic and lemon juice cut through with their sharpness, while a drizzle of olive oil rounds everything off with a smooth finish. Salt is balanced by intuition, a nod to the cook's practiced hand, ensuring each bite is a harmonious blend of flavors.

Ingredients

  • 3eggplants — charred
  • 2 tbsptahini
  • 2 clovesgarlic
  • lemonjuiced
  • to finisholive oil
  • to tastefine sea salt

Method

  1. Begin by roasting the 3 eggplants. Preheat your oven to a high temperature, around 220°C (430°F). Place the whole eggplants directly on the oven rack or on a baking sheet lined with foil. Roast them until the skin is charred and the flesh feels soft when pressed, which should be indicated by a deep, smoky aroma and a collapsed appearance.
  2. Once the eggplants are roasted, remove them from the oven and let them cool slightly until they are comfortable to handle. Peel off the charred skin, which should come away easily, revealing the tender flesh inside. Place the flesh in a large mixing bowl.
  3. Add 2 tbsp tahini to the bowl with the eggplant flesh. Use a fork or a potato masher to blend the mixture until it reaches a smooth consistency. The texture should be creamy with small chunks of eggplant, not completely pureed.
  4. Slowly incorporate the juice of one lemon into the eggplant mixture. Stir continuously as you add the juice to ensure it is evenly distributed. This will balance the richness of the tahini and enhance the flavor of the eggplant.
  5. Crush 2 cloves of garlic and add them to the mixture. Stir well, then season with fine sea salt to taste. It's best to add the salt gradually, tasting with a piece of bread to ensure the seasoning is to your liking.
  6. Finally, drizzle a generous amount of olive oil over the Baba Ghanoush. Stir it in gently, allowing the oil to blend and add a silky finish to the dish.
  7. Let the Baba Ghanoush rest for about 10 minutes to allow the flavors to meld together. Serve it cool, garnished with a final drizzle of olive oil if desired, and enjoy it with warm bread or fresh vegetables.
Cover of Authentic Turkish Cuisine
From the cookbook

Authentic Turkish Cuisine

This recipe is from Authentic Turkish Cuisine by Yassine Sbiti — the Turkish volume in the ComidaTime International Cuisines series.

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