BABA GHANOUSH

What fascinates me most about vegan cuisine is that, in the pursuit of flavor diversity, we travel the world without leaving the kitchen. In a single meal, it's possible to unite different cultures, exploring spices and techniques that span continents. One example is Baba Ghanoush, a traditional Middle Eastern eggplant dip whose history spans generations in countries like Lebanon, Syria, and Palestine, bringing with it the smoky aroma of roasted eggplant and the richness of tahini. Each bite thus becomes a mini-gastronomic journey, where past and present meet in harmony on the plate.

INGREDIENTS:

• 2 medium eggplants (+/- 600 grams)

• 3 tablespoons tahini

• 1/3 clove of garlic

• Juice of one lemon

• Salt to taste

• Oil

Place the whole eggplants, still unpeeled, directly over the stovetop flame. Let them cook for about two minutes on one side, then flip them over to ensure they cook evenly. This technique adds a special smoky flavor that makes all the difference in the recipe. If you prefer, you can also roast them in the oven, but the result won't have the same distinctive flavor as over direct heat.

To check the doneness, turn off the heat and press them lightly with your fingertips. They're ready when they're very soft. If they're still firm, cook for a few more moments.

Transfer the eggplants to a cutting board, cut them in half lengthwise, and use a spoon to scoop out all the pulp. It's normal for small fragments of the peel to get mixed in during this process, but only the pulp will be used; the rest should be discarded. Using a large knife, cut the pulp in repetitive motions, as if chopping parsley, until you obtain a paste. Keep in mind that it won't have the same creaminess as if made in a food processor; the texture will naturally be more rustic.

Once done, prepare the garlic. I usually use a stone mortar and pestle, but if you don't have one, no problem! You can improvise with the bottom of a sturdy glass, a rolling pin, or anything else you find in your kitchen that you consider sturdy. Because it's a small amount, this step is quite easy to accomplish. The important thing is to mash it well, until it turns into a smooth paste, without any lumps, as this ensures the flavor is fully incorporated into the recipe. To make it easier, wrap the garlic in a piece of plastic before pressing to avoid mess. Adding a pinch of salt at this stage helps it transform into a paste more easily.

Once everything is ready, place the chopped eggplant pulp, crushed garlic, lemon juice, and tahini in a bowl. Mix well until the ingredients combine into a smooth paste. Taste and adjust to your taste: you could add an extra pinch of salt, a few extra drops of lemon juice, or even an extra tablespoon of tahini, depending on your desired flavor enhancement.

Serve in a beautiful bowl and finish with a delicate drizzle of olive oil, which adds shine and smoothness to the presentation.

Tip: If you prefer, you can also work the eggplant pulp by simply mashing it with a fork, obtaining a more artisanal texture.