My favorite way to eat babaganoush, a classic eggplant dish, is while it's still warm. Roast an eggplant, scoop the cooked-til-creamy-and-brown flesh out of the skin and season with garlic, tahini (sesame paste), lemon juice, salt and pepper. If you've looked for an excuse to splurge on some sort of smoked salt babaganoush is the dish for you. Spread on pita (or warm tortillas or chips) it's comfort on a cracker.
In case you're wondering about the name ... The first eggplant discovered by Europeans were small, oval, and white. They looked like eggs, and thus the name.
Andy Broder is the chef/owner of AndyFood, A Culinary Studio.
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