Continuing our gastronomic trip through the world, this time with a staple of Levantine cuisine: baba ghanoush.
A simple blend of components to produce satisfying and rich comfort: a handful of grilled eggplant, a blob of mayonnaise, a swirl of olive oil, some squirts of lemon juice, and a very liberal application of salt. Perhaps some garlic, when I’m feeling extra adventurous. From such alchemy, I see many possibilities: a creamy spread for the inside of a sandwich, or a dip for raw carrots. Or perhaps, stirred into hot basmati rice with mint and dill for a quick lunch.
This might be my new favourite way to eat eggplant.