Babaganoush all'italiana

I can provide you with a recipe for Babaganoush with a small Italian twist. Babaganoush is a Middle Eastern eggplant sauce, typically seasoned with tahini, garlic, lemon, and other aromatic herbs. To Italianize it a bit, we can add a touch of typical Italian cuisine ingredients.

Ingredients

• 2 large eggplants
• 2 tablespoons of tahini (if not available, we could use sunflower seed or hazelnut cream)
• 2 cloves of chopped garlic
• Juice of 1 lemon
• 1 bunch of chopped fresh Italian parsley
• 2 tablespoons of extra virgin olive oil
• Salt and black pepper to taste
• A pinch of chopped dried red chili pepper (to keep it close to Italian roots)
• 1 tablespoon of salted capers, rinsed and chopped (optional, for a more Italian twist)
• 1 tablespoon of grated Parmesan or pecorino cheese (optional, to enrich the flavor)

Preparation

1. Start by preheating the oven to 200°C (392°F). Prick the eggplants with a fork in several places to prevent them from bursting during cooking.
2. Place the eggplants on a baking sheet and bake for about 40 minutes, or until the skin is wrinkled and the inside is soft.
3. Remove the eggplants from the oven and let them cool enough to handle. Then, peel them and place the pulp in a colander to drain the excess water.
4. Transfer the eggplant pulp to a large bowl. Add the tahini, chopped garlic, lemon juice, parsley, olive oil, salt, black pepper, and chopped chili pepper. If you wish, also add the capers and cheese.
5. Mash all the ingredients with a fork or use an immersion blender to achieve a creamy consistency.
6. Taste and adjust for salt, pepper, or lemon if necessary.
7. Transfer the babaganoush to a serving bowl and garnish with a drizzle of olive oil and, if you like, some chopped parsley.

Trivia

Although Babaganoush is originally from the Middle East, it is incredibly well-suited for local variations and interpretations. The addition of typical Italian ingredients like capers, chili peppers, and grated cheese can create an interesting culinary bridge between different cultures, giving the sauce a unique taste that respects both the original tradition and the Italian flair.