Thanks, Sara, for picking one of the recipes in Modern Classics that I have had marked forever to make.
Baba ghanoush …
“The Arabic term means “pampered papa” or “coy daddy”, perhaps with reference to its supposed invention by a member of a royal harem.“
The eggplant is charred over an open flame, peeled, mashed and mixed with tahini, garlic, and various other flavors. In Donna’s case, lemon juice. Add some olive oil and you have a dip for pita, roasted veggies, or even corn chips if you are so inclined. Me? It was good with some toasted crusty bread. I do think I put a little too much garlic in mine. And to be truthful, while I liked the flavor the texture was just too soft.
also made the baba.
If you want to make it – page 86 in Donna Hay’s modern classics