Binnur's Turkish Cookbook - Delicious, healthy and easy-to-make Ottoman & Turkish recipes

Wednesday, April 04, 2012

Baba Ganoush

(Baba Ganuş)

Baba Ganoush
1 large eggplant
2-3 garlic cloves, do not peel!
4 tbsp tahini (sesame seed paste)
2 tbsp yogurt, plain
3-4 tbsp lemon juice
1/2 tsp cumin

Red Pepper Sauce:
1 tsp olive oil
1/2 tsp paprika
1/2 tsp cayenne pepper

Set the oven to broil (grill) and heat it up or use the barbecue. Make holes in the eggplant with a fork so that it will roast better. Place the eggplants and garlic on an oven tray and place in the oven. Roast the eggplant for about 20 minutes. Turn them over occasionally during roasting. Take the garlic out of oven when it is softened.

Peel off the skin from the eggplant (discard hard seeds if there is) and garlic. Cut in small pieces on the wooden board. Mix it with the rest of the ingredients.

Place in a service plate. Lastly, heat up the oil in a small pan and add the peppers. Then, pour all over the Baba Ganush.



At 12:24 AM, Anonymous Anonymous said...

luv ur blog..but this dish is not comes from the Levant,known today as Syria,Lebanon,Palestine and Jordan

At 7:26 PM, Blogger Binnur said...

Thank you for your nice comment:)

Please read the following article by "The New York Times".

America Discovers the Turkish Mosaic

Just a summary:

Many of the dishes Americans associate with other cuisines have roots in Turkish kitchens, a result of more than six centuries of Ottoman rule from Egypt to Central Asia: grape-leaf dolma from Greece, hummus with pita bread from the Arab world, manti dumplings in yogurt and garlic sauce from Uzbekistan, bagel-like simit rolls dusted with sesame seeds from Israel.

"Turkish food has had a great impact, but people don't realize it's Turkish," said Paula Wolfert, the author of "The Cooking of the Eastern Mediterranean" (HarperCollins, 1994). "People think of a lot of the food as Greek or Middle Eastern and don't connect it with Turkey."

At 6:47 PM, Anonymous Anonymous said...

Yes you are right Binnur,Turkish empire last from 1299 to 1923 years so it is possible. The cultures blended and overlapped. I have a question though, is this the same dish as a patlican salatasi, because I havent tried neither of those:)greets

At 10:51 AM, Blogger Binnur said...

Thank you:) There is more than one Patlican Salatasi in Turkish cuisine.
-Baba Gannush has tahini in it. Roasted Eggplant Salad has yogurt, tomato and feta.
-Roasted Eggplant Salad with Walnuts doesn' have tahini.
-Abu Ganush has roasted eggplant, tomato, cubanelle pepper and
pomegranate past instead of lemon juice.
There is Eggplant Boat with Cheese that I've posted, too.
There is also Tahini Roasted Eggplant Salad without yogurt which I have not posted yet.
I think we have a few more, but these are the only ones that come to my mind right now:)

At 1:54 PM, Anonymous Anonymous said...

so Im overwhelmed right now:)) Must try at least one:)

At 9:05 PM, Anonymous Anonymous said...

i can never get the taste just right, it always seems to taste a bit too strong , can you recommend any tips ?

At 1:14 PM, Blogger Binnur said...

First you should figure out which ingredient is strong for you. If it is garlic, use 1-2 cloves of garlic instead of 2-3. Add less amount of tahini, lemon juice and cumin in the eggplant, mix and taste. Then add the ingredients little by little and adjust as you like:)


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