I’ll be honest. I wasn’t originally planning on making this recipe because I do not like eggplant. You would know this if you’ve been following me for a while. There are not many foods that I won’t eat, but I’ve never been able to find an eggplant preparation that I’ve really enjoyed. Back in the Thug Kitchen 101 cookbook, there was the Curry Roasted Eggplant and that wasn’t so bad, possibly because it used Japanese eggplant instead of the big regular (?) ones.
However, I decided to make this Baba Ganoush because I knew my family would enjoy it. I also figured I would try it and see if maybe my tastes would change. (spoiler: they did not, but let’s keep going). I had an open mind and was ready to make this for the first time.
It starts pretty simply by roasting the eggplant until it’s tender. Once it’s cooked, then it just needs to get combined with all the other ingredients. The recipe says to either use a food processor or just mash it together with a fork. I opted for the second option honestly because I was lazy. So it gets mixed with tahini, olive oil, garlic, lemon, cumin, salt and parsley. Obviously because I was just using a fork, it turned out chunkier.
Everything was looking fine and I had hopes that I would enjoy this. I served it with crackers and the first bite was honestly not bad, the flavours seemed good. Upon my second bite though, I remembered what it is that I don’t love – the tingly feeling/flavour from the seeds. It just made it a bad experience and I didn’t enjoy the sensation. (Side note: I just looked it up and apparently tingling could be a slight allergic reaction to eggplant so I guess it’s for a good reason that I don’t eat it).
My family enjoyed the dip though so if you like eggplant, you will probably like this dip too! I think if I was more interested in trying again, I would definitely blend/process everything to get it super smooth or try using Japanese eggplant instead of the regular purple ones. But anyway, I tried it and that’s all that matters!