Baba Ghanoush by Ozlem Warren, Turkish Culinary Expert.
Or Abagannuc – Burnt Eggplant Salad with Lemon and Olive Oil.
My next Turkish Cookery Class – Spring flavours from Ozlem’s Turkish Table is on Monday, May 15, 2017. Here’s more information on my Turkish Cookery Classes, hope you can join us.
This delicious salad or dip, Abagannuc or Baba ghanoush, is very popular in Antakya and Southern Turkish cuisine and one of our family favorites. It has many variations throughout the Middle East, where tahini maybe added or plain yoghurt and what to include or not include may invite heated debates! No matter how the finishing touch will be, the essence of this salad remains the same; the aubergines are traditionally cooked over open fire or over the burner to get the smoky flavor. The skin of aubergines and peppers burn and their flesh becomes soft, sweet and tender.
Abagannuc or baba ghanoush goes very well as part of a mezze spread or with any grills. I also love this dip on crackers or toasted bread with a nice sharp cheese or feta cheese aside.
I hope you enjoy our version of Abagannuc or baba ghannoush, packed with flavor. Afiyet Olsun,
2 medium aubergines / eggplants
1 pointy red pepper or bell pepper
3 small, ripe tomatoes
1 clove of garlic, crushed with salt and finely chopped
Juice of ½ lemon
30ml/2 tbsp. extra virgin olive oil
A drizzle (about 10ml/2 tsp) pomegranate molasses to decorate (optional)
Salt and freshly ground black pepper to serve
1. Line the base of your burners with a foil to protect, keeping only the burners exposed.
2. Place the eggplants or aubergines and pepper directly over the burner on medium heat and roast for about 15 – 20 minutes, turning occasionally. (You can roast the tomatoes on a barbeque or on the oven at 200 C for about 20-25 minutes, as it can get quite messy over the burner.)
3. If you prefer not to have the smoky flavor, you can also score the aubergines with a knife in few places and bake on a baking tray for 50 – 60 minutes. In this case, turn them around every 20 minutes or so that they would cook evenly. Pepper would need about 35-40 minutes to cook in the oven and chargrill.
4. If you are cooking over the burner, use metal tongs to turn the aubergines and pepper around so that all sides would cook evenly and the skin is nicely chargrilled. Cook until the skin is burnt and the flesh is soft.
5. Remove the cooked aubergines, tomatoes and the pepper to a colander to allow them to cool. Once cool, peel and discard their burnt skin and leave them in the colander to drain aubergine’s bitter juices. I like to gently squeeze the aubergine flesh to drain as much water as possible.
6. Chop the flesh of the aubergine, pepper and tomatoes coarsely and mash them with a fork.
7. Place the flesh in a bowl and stir in the chopped garlic, lemon juice and the extra virgin olive oil, combine well. Season with salt and freshly ground black pepper.
8. When serving, drizzle with pomegranate molasses over (if you prefer to) and give a gentle mix; its tangy flavor works really well with the smoked aubergine and peppers.
© Ozlem Warren