Baba Ghanouj

I'm fond of Mediterranean delights, and I'm including all of the region in that statement. Too often, I think, folks only think of Greek or Italian when someone mentions Mediterranean fare, at least in this country. What impresses and amazes me about the region is how the same simple ingredients are used in exciting and different ways across the different countries and cultures. I really could expound upon my musings about the Mediterranean diet for quite some time. I did help to develop and teach a class on the food of the region, you know.

Here is my take on baba ghanouj. I'm sure it's not traditional in any sense of the word. But it is delicious in every sense of the word. There are no real quantities really, so just follow the narrative, dears.

Baba Ghanouj

For this little delight, heat your oven to 375ºF. Meanwhile peel a quantity of eggplant and chop them. I prefer the little Japanese style aubergines, for this and in general. They're not at all bitter like the monstrous aubergines one finds in the supermarket, and so require no salting. I also like to peel them as I don't care for the peel. But if you do, by all means, eat it.

To your chopped eggplant, add a quantity of chopped red bell pepper, red onion, and garlic, all to your liking. All of these are roughly chopped as they will be puréed at the end. Toss all of these in olive oil, salt, pepper, and a pinch or two of cayenne, as you fancy. Spread the mixture onto a baking sheet in a single layer and roast for 45 minutes in the oven. Spreading them in a single layer will allow them to color rather than steam, which is your goal when roasting vegetables.

Once they're slightly cooled, tip the whole lot into the food processor. Add a good squeeze of fresh lemon juice and a dollop of tahini, then whiz away. Adjust the seasoning, adding more salt, pepper, or cayenne as needed. If required, or desired, a good slug of olive oil might be in order.

I like to enjoy this at room temperature, but it should, of course, be stored in the refrigerator. It's better the next day, after everything has had a chance to marry. As such, when I make it for a party, I make it ahead of time, one of my cardinal rules for entertaining. Not only is this a time saver, but it turns out more delicious.