Turkish Eggplant Salad (Baba Ganoush)

Name: Turkish Eggplant Salad (Baba Ganoush)
Cuisine: American
Ingredients: 500 grams Eggplant; 1 Vegetable oil; 1 tsp Lemon juice; 1 tbsp Tahini (or white sesame paste); 1 tsp Olive oil; 1 clove Grated garlic; 1/4 tsp Salt; 1 lots Parsley

cookpad.japan @cookpad_jp

I saw this recipe in a Turkish cookbook. This specific recipe is my own variation, as I changed the original recipe slightly to make a manageable amount with revised procedures.

You can also grill the eggplant in an oven (bake for 1 hour after making cuts).
I used an American eggplant, but you can also use the slim and long type.
Try serving this dish with hummus (chickpea paste -and tortillas. For a manageable amount. Recipe by Kuminchan

I saw this recipe in a Turkish cookbook. This specific recipe is my own variation, as I changed the original recipe slightly to make a manageable amount with revised procedures.

cookpad.japan @cookpad_jp

I saw this recipe in a Turkish cookbook. This specific recipe is my own variation, as I changed the original recipe slightly to make a manageable amount with revised procedures.

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Ingredients

500 gramsEggplant
1Vegetable oil
1 tspLemon juice
1 tbspTahini (or white sesame paste)
1 tspOlive oil
1 cloveGrated garlic
1/4 tspSalt
1lots Parsley

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Steps

1

Cut the tops off the eggplants and cut in lengthwise halves. Coat the frying pan thinly with vegetable oil, and place the eggplants with the cut surface facing down.
2

Heat the frying pan over medium heat. Add some water (about 2 teaspoons) and cover the pan. Lower the heat and steam for 20 minutes. Turn the heat off, and cook with residual heat for 10 minutes.
3

Remove the eggplants from the pan. Scoop out the flesh with a spoon.
4

Mince the eggplant flesh roughly, and immediately add the lemon juice.
5

Season with tahini, olive oil, garlic, and salt. Add a lot of finely chopped parsley.
6

Dish it up and serve.
7

Enjoy it with some tortillas.
8

When I had this dish at a restaurant, it was served with a scoop of yogurt.
9

Lebanese eggplant salad tastes lighter, as it doesn't use any tahini.
10

The Lebanese recipe uses yogurt instead of lemon juice and tahini. Chop it up roughly, or use a blender to make it a purée.
11

I made mine without any garlic so that it tastes refreshing - perfect to eat during the summer.
12

Make a dent and fill it with olive oil... It feels just like you're at a Lebanese restaurant.