As the eggplants roasted in the oven, it occurred to me to look up the meaning of the Arabic term Baba Ganoush. Wiki tells me it means “pampered papa” or “coy daddy”. As delightful as that is, I’m not making this for someone’s daddy – it’s for Tuffy P!
I would have roasted the eggplants on the bbq for maximum smokiness but it seemed a wee bit cold out there today to mess around with that. Instead I added a wee bit of smoked paprika to introduce a hint of smokiness. When Tuffy P came back from her trip to Lebanon in the fall, she introduced me to the idea of pomegranate seeds mixed in with baba ganoush – it’s a lovely touch. Before serving, I’ll drizzle it liberally with some awesome Salah’s Gold olive oil while the pitas are warming in the oven. I’ve also cut up some green and red peppers to dip and made a fruit salad, and for later a banana walnut loaf.
To make the baba ganoush, I scooped out the roasted flesh of the eggplants from the skin and mashed them with a potato masher. I squeezed in some lemon juice and added a couple generous spoons of tahini, salt to taste, a sprinkle of cayenne, and as I mentioned a wee bit of smoked paprika.
There was a time when I didn’t fancy eggplant. Go figure. Now I love it this way and also sliced thin, grilled and dressed with some wonderfully good olive oil served as a side, cut up into salads or on sandwiches.