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Babaghanouj (grilled eggplant, Turkish style)

1 medium eggplant

garlic

sea salt

Wash but don’t trim eggplant. Oil the skin lightly so that it is easy to peel, but to get a more charred taste, leave the oil off and the skin will get blistered and come off, leaving tiny pieces of charred skin on the eggplant, which only adds to the flavour. Place whole eggplant in a baking pan in a hot 210C (400 F) oven for 40 minutes.

Bake for 40 minutes. When the eggplant comes out it will collapse. Slice the skin open and the liquid will gradually ooze out of the eggplant. Discard liquid and skin. Using a fork, shred the cooked insides, add a tiny, tiny amount of finely grated garlic, a pinch of salt and it’s ready to serve, or will keep in the fridge for a few days.

3 responses to “Babaghanouj (grilled eggplant, Turkish style)”

  1. In My Kitchen – August 2014* | ardysez Avatar
    In My Kitchen – August 2014* | ardysez

    […] Babaghanouj (grilled eggplant, Turkish style) […]

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  2. acflory Avatar
    acflory

    What a great recipe. I’ve wanted to make eggplant for ages but have never found a recipe I was happy with. Hopefully this one will be it. Thank you. 😀

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    1. ardysez Avatar
      ardysez

      I hope it works for you! Thanks for reading.

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I’m Ardys, the creator and author behind this blog. I’ve found great joy in the unexpected and tiny things in life, as well as some big ones…and in between is where I’ve learned my lessons. I like to write, take photos and paint and I hope it resonates with you.