For many years, I've been trying to re-create my grandmother's version of baba ganouj. It was a lemony-tasting mix that is unlike anything I've had since. I've asked at middle eastern restaurants to see if the chefs were familiar with this taste, but to no avail. She emigrated from Russia, so perhaps it was a recipe native to that area. Although she lived to the ripe old age of 99, she died over 20 years ago and it has probably been 40 years or so since I last tasted that recipe. My memory of the taste is starting to fade.
In any case, today I experimented with adding lemon and garlic to baked eggplant and have the closest match so far. Maybe one of our readers recognizes the dish I'm describing and can share their own version.
Ingredients:
3 lb eggplant (2 large)
1/4 cup + 1 Tbsp fresh-squeezed lemon juice
1/4 cup olive oil
1/4 tsp salt
3 cloves garlic crushed and finely diced
Parsley for garnish - optional
Directions:
1) Pierce the eggplants with a fork and place in the oven at 425 or on a high gas flame or on charcoal and cook for 30 minutes, turning often until the skin blisters on all sides and the eggplants become soft.
2) Let the eggplant cool and cut lengthwise into two. Scoop out the pulp, removing the areas where seeds are most concentrated. Squeeze the moisture out and pulse several times in a food processor. Let drain in a colander.
3) Add the lemon juice, olive oil, salt and garlic. Chill for a half hour before serving.
Serve with pita or cucumber slices.
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