Baba Ganous Turkish Eggplant Salad Recipes

BABA GANOUS (TURKISH EGGPLANT SALAD)

Steps:

• Wash the eggplants and cook them over a charcoal fire or place them in the oven, until they become soft.
• Let them cool and then carefully remove all the skin, or else the eggplants will have a bitter taste.
• Remove all seeds from the eggplants, dice them as finely as you can and toss them with the tahini, lemon juice, crushed garlic, salt and cumin. Mash and combine all ingredients together using a fork.
• Drizzle some olive oil and sprinkle with black pepper before serving.

TRADITIONAL BABA GHANOUSH

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Arrange oven racks so you have one low and one high in the oven.
• Cut a shallow slit along the side of the eggplant and place into a baking dish.
• Roast in preheated oven on the lower rack until the eggplant is completely shrunken and soft, about 40 minutes. Move dish to higher rack and continue baking until the skin is charred, about 5 minutes more. Let eggplant cool until cool enough to handle.
• Peel and discard skin from eggplant. Put eggplant into a bowl; add tahini, garlic, lemon juice, red pepper flakes, and salt. Stir until ingredients are evenly mixed. Drizzle olive oil over the baba ghanoush and garnish with parsley.

BABA GANOUSH

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Lightly oil a baking sheet.
• Halve eggplants and brush cut sides with olive oil. Place face-down onto the prepared baking sheet.
• Roast in the preheated oven until softened, 20 to 25 minutes. Remove from oven and let cool, about 30 minutes.
• Scoop flesh out of skins and place in a mesh strainer. Discard skins. Press down on flesh to remove liquid or drippings. Transfer eggplant flesh to a food processor. Add lemon juice, tahini, garlic, cumin, and chile powder. Drizzle olive oil on top of everything. Blend well, 45 seconds to 1 minute.
• Mix in plain yogurt and season with salt. Serve with a sprinkle of paprika over top for garnish.