Ingredients for Baba Ganous Turkish Eggplant Salad
- 2 pounds eggplant, small
- 2 garlic cloves, crushed
- 1/4 cup tahini
- 1/2 teaspoon ground cumin
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon salt
- 2 tablespoons olive oil, plus extra for drizzling
- freshly ground black pepper, to taste
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How to Make Baba Ganous Turkish Eggplant Salad
- Preheat oven to 400°F (200°C). Pierce eggplants all over with a fork.
- Roast eggplants directly on the oven rack for 45-60 minutes, or until the skin is completely collapsed and the flesh is very soft. Alternatively, you can grill them over a charcoal fire until softened.
- Let the eggplants cool slightly. Once cool enough to handle, slice them lengthwise and scoop out the flesh, discarding the skin.
- Remove any large seeds from the eggplant flesh.
- Roughly chop the eggplant flesh and place it in a medium-sized bowl.
- Add the tahini, lemon juice, crushed garlic, salt, and cumin to the bowl.
- Mash the mixture with a fork until it reaches your desired consistency. You can leave it chunky or mash it until completely smooth.
- Stir in 2 tablespoons of olive oil.
- Taste and adjust seasoning as needed, adding more salt, lemon juice, or cumin to your preference.
- Drizzle with extra olive oil and sprinkle with freshly ground black pepper before serving. Serve with warm pita bread or as part of a mezze platter.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
26g
Fat
0g
Carbs
5g
