Aubergine is an unfortunate vegetable in many ways; it features a gorgeous and deep purple colour that cooks into a dull grey lump, it can be spongy, it can be unpleasant. But I realised it didn’t have to be yuck and that it simply had to be cooked right. I practised a multitude of different recipes and techniques and realised if cooked through well enough, aubergine is still a delightful vegetable whether deep fried, stewed, or burnt to a crisp in the oven. I was back on track in engaging a positive relationship with this purple veggie.
Then I discovered Baba Ganoush and I fell extra in love. Whenever someone tells me they dislike aubergine I always challenge their statement with this delicious, smoky, Arabic spread. Rarely do they claim to dislike aubergine after that.
Generally I would serve it with pitta bread or with a mezze meal. It is not something that often yields leftovers and it goes quickly. For some reason, however, my last attempt left a few tablespoons behind. Not one to throw food away unless it’s fuzzy, this instead became a base for toasted cheese a day or two after.
Er, so what’s the point of this post?
I simply that I want the world to love aubergine. I want everyone who has never had Baba Ganoush, especially those of you who claim to hate eggplant/aubergine, to either make or find some of this delectable dip. Eat it with bread, with vegetables, with couscous, with bulghur wheat, with salad, or as a spread! My point is this: it’s awesome. Seriously, go. Find some. Eat. Report back.
Another fabulous way to enjoy this delicious dip is toasted or grilled on bread with your favourite non-dairy cheese.
Here are a few great recipes for Baba Ganoush to get you started!