Photo by Polina Tankilevitch from Pexels

There are many options for this wonderful baked eggplant mash in the East. For example, in Turkey, instead of tahini add yogurt, and in the Caucasus – tomatoes, and greens.

1 kg of eggplants
3 tbsp. tahini

2 cloves of garlic
4 tbsp. olive oil
cilantro for filing
1/3 – 1/2 tsp ground hot red pepper
1 tsp salt
2 tbsp. lemon juice

Cooking method:

  1. Preheat oven with grill to 175 ° C. Knock the eggplants with a fork, put them on a baking tray covered with parchment, and place them in a preheated oven under the grill. Bake the eggplants for about 40 minutes, turning them up one time in the middle of the cooking. Eggplants must be very soft
  2. Remove the pan from the oven. Eggplant cut in half lengthwise and cool.
  3. At this time, peel the garlic and place it in the blender bowl. Add tahini, lemon juice, salt, red pepper, and olive oil. Stir until smooth.
  4. Using a spoon, scrape the eggplant pulp, if the seeds are large, remove them. Crush pulp in mashed potatoes and mix with dressing.
  5. Transfer the babaganush to a bowl, if necessary, add a little salt, lemon juice, or chili. Sprinkle with olive oil and sprinkle with cilantro leaves. Serve babaganush with warm pita.

Babaganush is especially tasty if eggplant is baked on fire. A slight smell of smoke emphasizes the taste of eggplant’s slightly sweetish pulp.


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