Eggplants…. eggplants….eggplants, *whisper* I love eggplants! So it is not a big surprise that I really like Baba Ghanoush (Eggplant Dip). I spread Baba Ghanoush on Grilled Turkish Bread and even on toasts quite liberally like a Peanut Butter Addict gone crazy. Baba Ghanoush is also beautiful inside a rolled Lebanese bread with salad and marinated grilled meat slices.
With this recipe I’m sharing, I made it twice as the first one have that bite/bitterness from the grilled eggplant which I don’t like. You have to choose the oval shaped eggplants not the Lebanese eggplant (long slender ones). Size do matter, do not choose the biggest ones… get the medium size. Avoid old eggplants with crinkly dull soft skin it should be taut. If you look closely to the eggplant’s bottom, you’ll see a “belly button” indentation….choose the rounder shaped as it contains less seeds.
