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Turkish Eggplant Salad (baba Ganoush) Recipe

Turkish Eggplant Salad (Baba Ganoush) Recipe
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Prepare the ingredients before making Turkish Eggplant Salad (Baba Ganoush) in your home. Then, follow these steps below to serve Turkish Eggplant Salad (Baba Ganoush) for your family or friends.

Ingredients: Turkish Eggplant Salad (Baba Ganoush)

  • 500 grams Eggplant
  • 1 Vegetable oil
  • 1 tsp Lemon juice
  • 1 tbsp Tahini (or white sesame paste)
  • 1 tsp Olive oil
  • 1 clove Grated garlic
  • 1/4 tsp Salt
  • 1 lots Parsley

How to Make Turkish Eggplant Salad (Baba Ganoush)

If you have prepared the ingredients needed, now time to start cooking. There are 12 steps you must follow to make Turkish Eggplant Salad (Baba Ganoush) in your home by yourself.

    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.
  • Step 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.
  • Step 3
  • Remove the eggplants from the pan. Scoop out the flesh with a spoon.
  • Step 4
  • Mince the eggplant flesh roughly, and immediately add the lemon juice.
  • Step 5
  • Season with tahini, olive oil, garlic, and salt. Add a lot of finely chopped parsley.
  • Step 6
  • Dish it up and serve.
  • Step 7
  • Enjoy it with some tortillas.
  • Step 8
  • When I had this dish at a restaurant, it was served with a scoop of yogurt.
  • Step 9
  • Lebanese eggplant salad tastes lighter, as it doesn't use any tahini.
  • Step 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.
  • Step 11
  • I made mine without any garlic so that it tastes refreshing - perfect to eat during the summer.
  • Step 12
  • Make a dent and fill it with olive oil... It feels just like you're at a Lebanese restaurant.
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