Turkish Eggplant Salad (Baba Ganoush)

1. 1

   Cut the tops off the eggplants and cut in lengthwise halves.

2. 2

   Coat the frying pan thinly with vegetable oil, and place the eggplants with the cut surface facing down.

3. 3

   Heat the frying pan over medium heat.

4. 4

   Add some water (about 2 teaspoons) and cover the pan.

5. 5

   Lower the heat and steam for 20 minutes.

6. 6

   Turn the heat off, and cook with residual heat for 10 minutes.

7. 7

   Remove the eggplants from the pan.

8. 8

   Scoop out the flesh with a spoon.

9. 9

   Mince the eggplant flesh roughly, and immediately add the lemon juice.

10. 10

    Season with tahini, olive oil, garlic, and salt.

11. 11

    Add a lot of finely chopped parsley.

12. 12

    Dish it up and serve.

13. 13

    Enjoy it with some tortillas.

14. 14

    When I had this dish at a restaurant, it was served with a scoop of yogurt.

15. 15

    Lebanese eggplant salad tastes lighter, as it doesn't use any tahini.

16. 16

    The Lebanese recipe uses yogurt instead of lemon juice and tahini.

17. 17

    Chop it up roughly, or use a blender to make it a puree.

18. 18

    I made mine without any garlic so that it tastes refreshing - perfect to eat during the summer.

19. 19

    Make a dent and fill it with olive oil...

20. 20

    It feels just like you're at a Lebanese restaurant.

* Per serving · 4 servings · Values may vary.

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