Yes, yes, people spell it in various ways but in Turkish, there is no baba ganoush… It is babagannush (well, s with a dot underneath… I am putting the h at the end to give the sh sound). Simple, straightforward. Now with the blasphemous invention of roasted eggplant in a jar (oh the horror… so salty but damn the gods, so easy and consistently smokey flavored. Seriously though, if using a jar, drain and rinse it prior to use).
This is a good, quick spread that you can serve on a cracker or pita. Make sure you are not overdoing the pita or chips… This is a great dish to serve as a side to chicken or beef as well… Totally doable without any scooping. Don’t give in to the American thinking that “if it is scoopable, then it must be a spread.” It doesn’t have to be.
- 3 medium eggplants
- 1 Tbsp tahini
- 1 tsp salt
- 1 Tbsp lemon juice
- 2 cloves garlic, minced
- A pinch of chili powder
- A pinch of cumin
- 1 Tbsp olive oil
- Half bunch Italian parsley, finely chopped
Preheat the oven to 375F.
Prick each eggplant a few times with a fork and place on a baking sheet. Roast in the oven for 20 to 30 minutes, until they’re completely soft; you should be able to easily poke a paring knife into them and meet no resistance. Remove from oven and let cool. Split the eggplant and scrape out the pulp, draining any liquid. Chop the pulp to break strings of eggplant but not until it’s totally mushy.
In a medium bowl, combine all ingredients until well mixed. Taste and season with additional salt and lemon juice, if necessary. Chill for a few hours before serving. Serve with crackers, sliced baguette, or toasted pita chips.
Storage: You can refrigerate Babagannușh for up to five days prior to serving.
Makes 8 servings.
Here are the nutritional facts: