baba ghanoush isn’t any different. do you like it tangy and lemony and bright? does it matter if you use japanese or globe eggplants? or perhaps you care about appearance, and you add some herbs to break up the monotonously beige wall paste look. or maybe you don’t want the eggplant too charred, because it comes off as bitter, or maybe you want it blackened because it’s too one noted otherwise. everyone wants something different, and i don’t feel qualified to suggest a recipe based on what i like.
i like my baba ghanoush predominantly sweet and smoky, the inherent sweetness in the eggplant balancing the smoky char from the grill. though, of course, roasting it works well, too (half it, then roast until soft and tender; about 45 minutes at 350F). a little decadent, and a little nutty, thanks to extra virgin olive oil and tahini. lemon juice to cut through it all. i’m anti-parsley (it tastes like soap and don’t try to convince me otherwise), and i really don’t care what kind of eggplant goes into it. and just as important as everything else, enough salt to make sure it doesn’t taste muted.
you’re welcome for the non-recipe.