Turkish Cuisine Salads & Meze
Aubergines charred directly over a flame, then mashed with tahini, lemon and garlic — smoky Babaganoush the right way.
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Pierce the aubergines with a knife in a few places and char over a direct flame or under a grill until fully blackened on the outside and completely soft inside.
Chef's tip: Charring directly over the hob flame intensifies the smoky flavour.
Peel the charred aubergines and chop or mash the flesh finely with a knife — do not use a blender.
In a bowl, mix the crushed garlic, lemon juice, tahini, olive oil and salt to make the dressing.
Fold the aubergine flesh through the dressing until well combined.
Transfer to a serving plate and finish with a drizzle of olive oil and fresh parsley.
Time's up! Enjoy your meal.
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Last check: 16.08.2026
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Reklam
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