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A good game needs a good setup. A chilled glass of Smyrna Black Grape Raki. A solid spread. Something bold on the table.
That’s where this smoky, creamy Mediterranean classic steps in: Babagannuş.
It’s rich. It’s roasted. And it literally means: “spoiled dad.” (Yes — Babagannuş means "Spoiled dad")
Beloved across the Middle East and Mediterranean for centuries, this mezze is the definition of indulgent simplicity. And now it is here to upgrade your Game Night!
Ingredients:
2 medium eggplants
2 garlic cloves, minced
2 tbsp tahini
Juice of ½ lemon
2 tbsp olive oil (plus more for topping)
Salt to taste
Optional: 2 tbsp thick yogurt (for Turkish-style creaminess)
Garnish: smoked paprika, parsley, or pomegranate seeds
Preparation:
Char the eggplants, grill or roast them whole (450°F / 230°C) until soft and blackened — about 35–40 minutes. Let cool.
Scoop + drain, peel the skins and scoop out the flesh. Let it sit in a colander to release extra moisture.
Mash it all together, combine with garlic, tahini, lemon juice, olive oil, and salt. Keep it chunky or blend it smooth — chef’s choice.
(Optional) Stir in yogurt, for a silky Turkish twist that takes it to another level.
Top it like a VIP, drizzle with olive oil and finish with your favorite garnish. Serve with warm pita, crackers, or crisp veggies.
💡 Tip:
Char the eggplants over an open flame or BBQ grill for that deep, smoky flavor — it’s what separates the fans from the super fans.
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