Baba Ghanoush Recipe
Baba Ghanoush is originally one of the worldwide known appetizers of Lebanese cuisine. It is known and made in Lebanon as well as in countries such as Jordan, Syria, and Palestine. In our country, it is an appetizer made to the Antakya region. It is also known as abugannuş in some places. In fact, the way they are made is quite different. In some places, roasted eggplant + pepper + tomato salad is called Baba Ghanoush.
In the literature, as I have and got approved by a few people from Antakya, the one with yogurt in this way is called baba ghanoush, and the one made with roasted vegetables is called abugannush. Still, as I said, this varies from region to region, even from village to village. For example, the manca or gypsy kebab made with mixed vegetables roasted in our region is called manca.
Whatever they are called, both are delicious. For example, Manca is a complete barbecue salad for me. Putting manca between half a bread on the barbecue and meatballs on it are indispensable. Baba ghanoush also goes with meat dishes as well as manca. Not only that, of course. It is also a good supplement for herb dishes such as spinach or purslane. As a matter of fact, it is an appetizer that fills the palate by dipping bread on its own, spreading it on slices of toast and turning it into a sofa.
- 5 eggplants,
- Juice of 1 lemon,
- 1/2 cup tahini (sesame seed paste),
- 5 cloves of garlic,
- 3-4 cups plain yoghurt,
- Olive oil and parsley for decoration.
- Roast the eggplants over the stove or in the oven, then peel off the skins,
- Place the roasted eggplants in a large bowl and squeeze the juice of 1 lemon over, then refrigerate overnight,
- Line a sieve with some paper towels or cheesecloth and place the yoghurt in it. Place the sieve over a bowl, cover it with some paper towels and pop it in the fridge overnight,
- Finely chop the roasted eggplants,
- Add all the remaining ingredients along with the thickened yoghurt to the eggplants,
- Decorate with parsley and serve with olive oil on top.