In a million years I never thought I'd ever say I like eggplant...ever... but after being coaxed, by my friend Ivan, into trying some baba ganoush at Daou's in Ville St Laurent, I am reevaluating my take on this veg; a veg I have avoided for most of my life.
I ordered 2 gorgeous-looking eggplants from Lufa Farms that night and while I waited for my order I researched. I kept thinking of the wonderful citrusy taste of Daou's baba ganoush...I had savoured every bite trying to memorize it so that I could replicate it. During my research I got increasingly confused. There were so many different recipes and most of them called for cumin; I did not recall the taste of cumin in Daou's baba ganoush. Then I found a Lebanese recipe for baba ganoush...BINGO! Daou's is a Lebanese restaurant ...no cumin!
If you ever take it upon yourself to research a recipe online, try researching baba ganoush....insane. There are so many different versions and techniques and comparisons. I took the basics and made it my own. It turned out very nice...definitely a dish I will revisit!
- 2 eggplants charred on the BBQ for approximately 30 minutes and then baked in a 450 degree oven for another 30 minutes until soft. Peel and remove the seeds using only the soft flesh.
- 3 cloves of garlic
- the juice of 2 lemons
- 1/4 cup of Tahini ** I purchased at Marché Adonis
- 1/4 cup of EVOO
- a pinch of salt
- a fistful of cilantro
Purée all the ingredients in a food processor and serve with a drizzle of EVOO and some pita bread. Deelish!
MORAL OF THE STORY: Try it ...you might like it!
Thank you Ivan for lunch, for making me try something new and delicious and simply for being you.