Loved this! I didn’t know the meaning behind baba ganoush—so cool to learn that. And now I’m seriously craving a mezze spread. That lentil and dill salad sounds super fresh and easy too. Thanks for sharing!
You certainly packed this post, Sheryl! So many goodies for us to play with 😝.
We LUV eggplant in any shape or form. My mum especially loved the skin - she would take long strips and layer it with garlic, chilli and minced duck meat (sort of lasagna style). I like to fry the skin with lardo and garlic chives, or even just a dark miso.
I use layered eggplant for moussaka or lasagna. I have not had it with duck, this is most intriguing. And your dark miso idea, I will try in the next couple of days. Thank you for taking the time to share.
Oh happy to hear that it's piqued your interest, Sheryl. If you start with raw eggplant, slice off the skin with a thin layer of flesh attached, then blanch for a minute before using ☺️.
This is one of my most favorite spreads ever. I love grilling the eggplants over an open fire (weather permitting) for an extra smoky flavor. Burying them under a bed of coals makes the taste extraordinary.
Loved this! I didn’t know the meaning behind baba ganoush—so cool to learn that. And now I’m seriously craving a mezze spread. That lentil and dill salad sounds super fresh and easy too. Thanks for sharing!
I hope you try it. Please let me know if you do.
I love mezze or tapas or antipasto spreads!! It’s one of the best ways to eat and share food with friends!
I completely agree.
You certainly packed this post, Sheryl! So many goodies for us to play with 😝.
We LUV eggplant in any shape or form. My mum especially loved the skin - she would take long strips and layer it with garlic, chilli and minced duck meat (sort of lasagna style). I like to fry the skin with lardo and garlic chives, or even just a dark miso.
I use layered eggplant for moussaka or lasagna. I have not had it with duck, this is most intriguing. And your dark miso idea, I will try in the next couple of days. Thank you for taking the time to share.
Oh happy to hear that it's piqued your interest, Sheryl. If you start with raw eggplant, slice off the skin with a thin layer of flesh attached, then blanch for a minute before using ☺️.
This is one of my most favorite spreads ever. I love grilling the eggplants over an open fire (weather permitting) for an extra smoky flavor. Burying them under a bed of coals makes the taste extraordinary.
Lovely! I still live where there is snow but, I just love smoky eggplant. Lots to look forward to once the weather is warmer.
Mouthwatering! Yum-!!
Thank you.
This is the best Baba Ganoush recipe! I just made it for the first time and I’m so glad I did. Thank you for posting this!
I am delighted you enjoyed :)