The other day we had a morning tea shout at work – as you do. My colleague had had a domestic goddess moment and made Baba ganoush or Babaghanoush (depends on which school you went to). I begged the goddess for the recipe as it was just delish – we had it on pita bread. And so, from the goddess to you –
There are two ways to do this and it depends on the time of the year (cost of eggplants – aka aubergine).
If they’re cheap, use fresh:
Take a whole eggplant and stab all over with fork, put on greased oven tray for 50-60 minutes on 180 degrees.
Let it cool a little and peel skin and prickly hat off.
Chop up into bowl and add a couple of tablespoons of tahini (sesame paste) and whiz together.
***You can buy cans of “Eggplant Dip” (just the eggplant and sesame paste) already mushed up for you (Durrah brand (???) made in Syria) These are good and much cheaper than fresh during the off season – should have in the pantry in case of bird flu or earthquake anyway***
So now, fresh or canned is at same stage:
Add 1/2 cup (roughly) of lemon juice
good pinch or two of salt
Mix and taste – add more lemon or salt as you want.
1/2 – 3/4 cup breadcrumbs (depending on mixture)
Good pinch of sugar (my secret ingredient) to balance out all that lemon juice.
The recipes all tell you to add 1/2 cup oil and maybe 1 tbs of lemon but I add no oil and pump up the lemon.
Add anything else you want – I like the taste of the eggplant so I don’t add garlic, but you can. You could also use fresh herbs.
You need to make it at least a couple of hours before you want to use it so that the breadcrumbs soak into the mixture properly.
Try it – it’s fantastic.
Variations from the goddess’s sacred recipe: I added a good smack of black pepper – I know – how avante garde. Also, suggest adding the breadcrumbs about 1/4 cup at a time – depends on how moist the mix is and who needs baba-gag-muesli?