Babaganoush

Babaganoush is a Middle Eastern eggplant cream, but I propose a version with an Italian twist.

Ingredients

• 2 large eggplants
• 2 cloves of garlic
• Juice of 1 lemon
• 2 tablespoons of tahini (sesame paste)
• A pinch of salt
• Black pepper to taste
• Enough extra virgin olive oil (EVO)
• Chopped fresh parsley (for an Italian touch)
• A pinch of oregano or chopped chives (to add another Italian note)

Preparation

1. Preheat the oven to 200 °C.
2. Prick the eggplants with a fork and place them on a baking sheet lined with parchment paper. Cook for about 45-60 minutes, or until the skin turns dark and the inside is tender.
3. Remove the eggplants from the oven and let them cool. Once cooled, remove the skin and place the flesh in a colander for a few minutes to drain any excess liquid.
4. Transfer the pulp to a bowl and mash it with a fork or use an immersion blender to achieve a creamy texture.
5. Add the crushed garlic, lemon juice, tahini, salt, and black pepper, and mix well.
6. While stirring, slowly incorporate the EVO oil until you reach the desired consistency.
7. Season with salt and pepper if necessary and finally add the chopped parsley and oregano or chives.
8. Refrigerate for at least 1 hour before serving to allow the flavors to blend well.

For a final Italian touch, garnish the babaganoush with a drizzle of extra virgin olive oil and a sprinkle of fresh parsley before serving.

Curiosity

Babaganoush is a classic Middle Eastern appetizer whose name comes from the Arabic word “baba” (father) and “ghanoush” (spoiled), suggesting the idea of a dish so tasty that it “spoils” us every time we taste it. By personalizing it with Italian herbs, we have created a bridge between two rich culinary cultures that are appreciated all over the world.