Babaganoush
Abaganuş
How has the West not discovered the eggplant yet? That’s the thought that runs through my mind as I try this magical mezze. You may have tried versions of babaganoush at restaurants before. The homemade version is even better. It’s a mezze absolutely bursting with flavour, well worth the effort of making yourself. It’s also a dish you can make ahead of time to take the pressure off. Just leave out the parsley until you’re ready to serve.
4 long eggplants
5 tomatoes
4 red bull-horn chillis (kirmizi biber), or substitute with red peppers
2 cloves garlic, finely minced.
1 rather large bunch parsley, very finely chopped
2 tsp salt
¼ cup olive oil
juice of 1 lemon
pomegranate molasses (nar ekşisi) to serve (optional)
PREHEAT THE OVEN TO 230C
1. Place the eggplants, tomatoes and bull-horn chillies on a baking tray and put in the oven. Roast for 20 minutes or so until the skins start to blacken.
2. Pull all the vegetables out of the oven, and place in a sturdy plastic bag. Tie the top and leave to sweat for 5 minutes to soften the skins.
3. Using your hands, peel the skin off the eggplants, tomatoes and bull-horn chillies. Deseed the bull-horn chillies. Dice the remaining pulp of all the vegetables into chunks and place in a large bowl. Add the minced garlic, parsley, salt, olive oil and lemon juice.
4. Stir well and allow to cool to room temperature before serving.
SERVES 6-8 as a side