A go to guide on how to make the perfect babaganoush
We have already delved into my childhood trauma of domates so today I thought I would open the door on my next therapy session – my complete retching disgust of patlıcan (aubergine or eggplant or just bleugh!). I mean seriously even this photo of my finished recipe of Baba Ganoush cannot make it look even slightly appetizing!
Patlıcan is not a food that I would voluntarily consume. It is slimy. It is bitter. Cooked it looks a bit goopy. All black and weird and just ugh! And just who would want to eat something that is named after an egg but is a plant? Does that even make sense? And while I am at it where did the name pineapple come from? Practically everyone else in the world calls them ananas (including here in Türkiye) but again some crazy person came up with the idea of calling it a pineapple.
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