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Turkish Eggplant Salad (Baba Ganoush)
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cookpad.japanTurkish Eggplant Salad (Baba Ganoush)
I saw this recipe in a Turkish cookbook. This specific recipe is my own variation, as I changed the original recipe slightly to make a manageable amount with revised procedures.
Cooking instructions
* Step 1
Cut the tops off the eggplants and cut in lengthwise halves. Coat the frying pan thinly with vegetable oil, and place the eggplants with the cut surface facing down.
* Step 2
Heat the frying pan over medium heat. Add some water (about 2 teaspoons) and cover the pan. Lower the heat and steam for 20 minutes. Turn the heat off, and cook with residual heat for 10 minutes.
* Step 3
Remove the eggplants from the pan. Scoop out the flesh with a spoon.
* Step 4
Mince the eggplant flesh roughly, and immediately add the lemon juice.
* Step 5
Season with tahini, olive oil, garlic, and salt. Add a lot of finely chopped parsley.
* Step 6
Dish it up and serve.
* Step 7
Enjoy it with some tortillas.
* Step 8
When I had this dish at a restaurant, it was served with a scoop of yogurt.
* Step 9
Lebanese eggplant salad tastes lighter, as it doesn't use any tahini.
* Step 10
The Lebanese recipe uses yogurt instead of lemon juice and tahini. Chop it up roughly, or use a blender to make it a purée.
* Step 11
I made mine without any garlic so that it tastes refreshing - perfect to eat during the summer.
* Step 12
Make a dent and fill it with olive oil... It feels just like you're at a Lebanese restaurant.
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