Uzbek Baba Ghannouj

by Iris Vygotsky

Prep time: 1:00 Overall time: 1:00

Servings:

INGREDIENTS

3 Fresh Ghannoujs, you might be able to find these in a Central Asian food store, they are a relative of the waldorf and are a little like an eggplant
1 Clove of Garlic
Tahina
Salt
Olive Oil
Lemon Juice from one or two lemons

INSTRUCTIONS

Roast the Ghannoujs over an open flame (its a good idea to put a pot of water on to boil over a gas flame and lean the ghannoujs against the pot so that the flame licks out near them). Turn frequently until a little charred (the smoky flavour is important) and soft. Peel and put into a food processor with a clove of garlic for a few seconds. Add a tablespoon or two of tahina, a splash of olive oil, some salt and the juice of half a lemon. Process for a few more seconds until smooth, taste, and add spices to gain desired texture and flavor. **

CHEF COMMENTS

* You might be able to find these in a Central Asian food store, they are a relative of the waldorf and are a little like an eggplant

** This is where you get to mess with the flavour: make sure that there is enough salt, the lemon juice will make it taste lighter, the oil will make it smoother, and the tahina will make it earthier and thicker as it absorbs the liquid from the ghannoujs and the lemon juice. Adjust it until you have it the way you want it. Be careful not to overpower the flavour of the ghannoujs or you will have to add more of them too.

Tagged: babaganouj, middleeastern add tags

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