Chef Iyad’s Babaganosh is a classic appetizer that has its roots in the culinary history of Aleppo, Syria. The dish is made by grilling eggplant over an open flame until the skin is charred and the flesh is soft and tender.
Once the eggplant is cooked, Chef Iyad removes the skin and mashes the flesh with tahini sauce, lemon juice, and cumin. The resulting mixture is smooth and creamy, with a rich and nutty flavor from the tahini and a bright and tangy taste from the lemon juice.
The dish is often served as part of a mezze platter, alongside other traditional Aleppo appetizers such as hummus, tabbouleh, and stuffed grape leaves. The use of grilled eggplant and Aleppo spices in the dish is a testament to the city’s rich culinary heritage and the influence of the Silk Road trade route on the local cuisine.
Overall, Chef Iyad’s Babaganosh is a delicious and flavorful appetizer that celebrates the rich culinary history of Aleppo and the bold and vibrant flavors of Middle Eastern cuisine.