Baba ganoush, a Middle Eastern eggplant- and tahini-based dip, takes on a concentrated smoky flavor when the eggplant is first charred over a gas flame or on the grill , then spun in a salad spinner to remove moisture from the flesh. Slowly emulsifying the olive oil with the tahini and eggplant mixture gives this vegan dip a creamy yet varied texture.
A salad spinner is the quickest and easiest way to remove moisture from the cooked eggplant flesh, concentrating its flavor. All that was true. Until, that is, I had my first taste of truly excellent baba ganoush.* It was made by a good friend of mine, an Israeli line cook who'd take time out of her afternoon to hover over the eggplants as they slowly charred over the open flames of the kitchen's burners. She'd wait until they were meltingly tender before recruiting me to carefully peel them, and then she'd mix them up with lemon juice, tahini, garlic, and olive oil.
When cooking the eggplant, one of our primary goals is developing some nice smoky flavor. This comes from the charring of the skin and requires the intense radiation of a broiler or a direct flame. If you've got an open gas burner or an
OK Ina.
'best olive oil' like I have more than one.
I've already emailed this recipe to 4 people! Can't wait to try it.
Turkish cuisine (or perhaps it's Ottoman, made possible by having had a vast empire) is one of the world's greats, apparently, up there with Parisian, the various Chineses, the art of sushi, and such.
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