Playing with your baba ganoush.
Just been reading about variations to baba ganoush toppings. It's by Jim Shahin.
"To me, baba ghanouj should be the new hummus. It’s umami-rich, easy to make and fun to eat — and to say. The dish’s name is Arabic and seems to mean something like“pampered daddy,” although it’s unclear whether “baba,” a term of endearment for father, refers to a person or to the eggplant itself.
The dip is typically served with hummus, tabbouleh, fatoush and other small dishes as part of a meze selection. But for an easy weeknight dinner, it can stand alone as a starter,perhaps before a meal.
The basic thing itself must be great. I like mine with just a few flecks of crisped charred skin, so I set the purple eggplant directly onto the grill’s coals. When it was cool enough to handle, I split it open, scooped out the insides and made a dish that has been handed down for generations.
As is custom, I topped it with pomegranate seeds and a drizzle of olive oil. Then I made another, replacing the pomegranate with shaved fennel and grilled carrots for some crunch and sweetness to contrast with the dip’s richness. A sprinkling of fresh mint brightened the dip’s flavor.
I made another topping of diced, charred bell peppers and za’atar. The result transformed the dip from something a little brooding to a zingy, exciting version of itself.
In the one actual makeover, while keeping all the other ingredients intact (save for one less tablespoon of tahini), I added minced chipotle pepper. It expanded the smokiness and added an enticing fieriness. Cilantro and avocado oil completed the South-western change-up."
