Babaganoush is a Middle Eastern classic. I have a few different Babaganoush recipes in my recipe archive but I haven’t tried them all to decide which one I like the best. This one however, the recipe below, belongs to a neighbour back in Turkey. You could say that the owner of the recipe is a kind of “meze specialist”.
1 round eggplant
Juice of 1 lemon
4 tbsp tahini paste
2 cloves garlic, crushed
½ tsp ground cumin
Ground sweet paprika, for sprinkling
Extra virgin olive oil, for drizzling (optional)
Pitta bread, to serve
• Place the eggplant directly over the flame of a gas stove or on the coals of a BBQ. Turn the eggplant fairly frequently until the skin is blistered and evenly charred. Remove from the heat with a pair of tongs.
• Put the eggplant in a zip-lock bag and seal tightly. Leave to cool.
• Take the eggplant out of the bag and peel off the blackened skin. Chop the eggplant and put it in a bowl.
• Add the garlic, lemon juice, cumin, salt and tahini to the eggplant and stir until smooth and well combined. If the mixture is too thick gradually add a little water. Drizzle with olive oil if you like and serve with pitta bread.