How to Cook Appetizing Turkish Eggplant Salad (Baba Ganoush)

Turkish Eggplant Salad (Baba Ganoush). Abagannuc or baba ghanoush is a popular mezze or salad in southern Turkish cuisine, where eggplants are char grilled to get a delicious, smoky flavor. It has different versions throughout the Middle East. We'd like to add a little pomegranate molasses in our version for a tangy, sweet flavor.

This specific recipe is my own variation, as I changed the original recipe slightly to make a manageable amount with revised procedures. Another eggplant meze I love much is Turkish Baba Ganoush. It is very similar to this very eggplant salad recipe. You can have Turkish Eggplant Salad (Baba Ganoush) using 8 ingredients and 12 steps. Here is how you cook it.

Ingredients of Turkish Eggplant Salad (Baba Ganoush)

1. It's 500 grams of Eggplant.
2. It's 1 of Vegetable oil.
3. It's 1 tsp of Lemon juice.
4. You need 1 tbsp of Tahini (or white sesame paste).
5. You need 1 tsp of Olive oil.
6. Prepare 1 clove of Grated garlic.
7. You need 1/4 tsp of Salt.
8. It's 1 of lots Parsley.

It is very similar to this very eggplant salad recipe. The only difference is that you roast peppers as well and blend them together with roasted eggplants until smooth. Alongside imam bayildi, there are a number of other eggplant-based recipes prominent across Turkey such as baba ghanoush, or kyopolou, which is a creamy dip (sometimes referred to as a salad), made from charred eggplant, bell peppers and tomatoes cooked with garlic and olive oil. We've done a Turkish aubergine salad, previously, but this one is different again.

Turkish Eggplant Salad (Baba Ganoush) step by step

1. Cut the tops off the eggplants and cut in lengthwise halves. Coat the frying pan thinly with vegetable oil, and place the eggplants with the cut surface facing down..
2. Heat the frying pan over medium heat. Add some water (about 2 teaspoons) and cover the pan. Lower the heat and steam for 20 minutes. Turn the heat off, and cook with residual heat for 10 minutes..
3. Remove the eggplants from the pan. Scoop out the flesh with a spoon..
4. Mince the eggplant flesh roughly, and immediately add the lemon juice..
5. Season with tahini, olive oil, garlic, and salt. Add a lot of finely chopped parsley..
6. Dish it up and serve..
7. Enjoy it with some tortillas..
8. When I had this dish at a restaurant, it was served with a scoop of yogurt..
9. Lebanese eggplant salad tastes lighter, as it doesn't use any tahini..
10. The Lebanese recipe uses yogurt instead of lemon juice and tahini. Chop it up roughly, or use a blender to make it a purée..
11. I made mine without any garlic so that it tastes refreshing - perfect to eat during the summer..
12. Make a dent and fill it with olive oil... It feels just like you're at a Lebanese restaurant..

There are lots of different recipes out there for baba ganoush; some people use tahini (sesame paste) and / or walnuts. The variations come from different preferences - and also because baba ganoush is eaten around the Middle East. Take the eggplants from the oven and peel off the skin. Peel and discard skin from eggplant. Put eggplant into a bowl; add tahini, garlic, lemon juice, red pepper flakes, and salt.