I love Babaganush, because it’s a creamy, tasty, flavoursome dish and, let’s face it, I love it because I am a true blue wog. I was born in the Middle East (Israel) raised in a home where humous and tahini (in Israel we called it tahina) was on tap and served with every meal and in every sandwich: I remember for school lunch (Sara Bos you will remember this) we ate pastrami with humous and pickles sandwich or pastrami, tahini and pickles sandwich. If you wanted vegetarian it was humous and pickles or tahini and pickles…. When we arrived in Australia in 1975 we didn’t only bring chutzpa with us, but we brought our recipes too and we were able to make our dishes from home thanks to Moses spice centre in Bondi beach, (does anyone remember that shop, I think there is a yoga studio there now). And so we continued to eat the food of our homeland (much to the Aussie’s horror), looooooong before it was vegan or trendy or healthy. We ate it because that’s what was served at lunch or dinner and we loved it and still do.
It’s healthy and low in carbs, YAY!
1 medium-size eggplant
3 cloves garlic, crushed
Juice of 1/2 a lemon
3 tablespoons tahini
Salt and pepper to taste
1 1/2 teaspoon olive oil
A couple of tablespoons of pine nuts
A couple of pinches of sweet paprika
2 teaspoons of finely chopped parsley
Preheat the oven to 200c.
Wrap eggplant in aluminium foil and place in a baking dish lined with baking paper (in case eggplant leaks)
Forget about it for approx. 2-21/2 hours.
Once the eggplant collapses it’s ready! Allow to cool for about 15-20min
Place eggplant in a sieve, and peel the skin and discard. Drain and strain the eggplant.
Transfer eggplant to a bowl and with a fork mix in; garlic, salt and pepper. In a separate bowl mix tahini and lemon juice then mix into eggplant mixture.
Drizzle olive oil, sprinkle sweet paprika and parsley, top with pine nuts.
PS - I love hearing from you! Let me know how it went and feel free to spread the word/passion/love, the more the merrier!