“I love looking at your website for new Armenian recipes. Never do the recipes fail me. My grandpa was Armenian. He was born in Aintab, Turkey, but fled to Aleppo, Syria with his family during the genocide. I grew up with my mom making yalanci dolma as a special dish a few times a year. I absolutely loved when she made it and then ordered lamajoun from Boston. What great dinners those were.
I had to explain to Eric that eggplant recipes were lacking due to my husband’s allergic reaction to it. I can post eggplant recipes, but I don’t cook with eggplant at home.
|Baba Ghanoush made by Eric Ruttum
1 large eggplant (about 1 to 1 ½ lbs.)
2 to 3 cloves garlic, finely chopped
¼ cup lemon juice, or to taste
3 Tbsp. olive oil
Cumin, salt and pepper, to taste
1. Preheat oven to 450°F. Cover a baking pan with aluminum foil and lightly coat with oil.
2. Wash the outside of the eggplant and pierce the skin all around with a sharp knife. Place the eggplant on the prepared pan and bake for about 45-50 minutes, turning half-way through. The eggplant skin should be wrinkled and the pulp soft.
(Even better: Charring the eggplant over an open flame or under a broiler will produce a naturally smoky flavor which truly enhances the dish.)
3. Remove eggplant from oven, slit it lengthwise and place in a colander (in the sink, please!) to drain for about 15 minutes.
4. Scoop the pulp out of the skin, slightly mashing it. Place pulp into the bowl of a food processor. Add the chopped garlic, lemon juice, olive oil, and seasonings; blend until smooth. (If you don’t have a food processor, mash eggplant with a wooden spoon – or whatever mashing tool you have – and beat in the remaining ingredients until well-blended.)
5. Allow flavors to combine for at least 30 minutes before serving. This tastes best at room temperature. Refrigerated leftovers – if you have any – should keep for about 3 days.
Serve with pita bread or sesame crackers.
“Well, I made the baba ghanoush from your recipe today. I used tahini instead of the olive oil and milk. My Mom always used tahini, so that’s what I used. We are eating it right now and enjoying it immensely. I used white eggplants from my garden and blackened them on the grill to cook them instead of cooking in the oven. They had a really nice char on them and lent a smoky flavor just like you said in your recipe.”
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