The best Baba ghanoush I have had was in Trinidad. I roasted the Japanese eggplant over a gas stove burner and once the skin was blackened, I scraped the inside into a skillet with onions and garlic sauteing in oil. I heated it all in the skillet and then served it. Here in the USA I have tried to duplicate the process with the larger pear shaped eggplant and it has been nasty, just mushed eggplant. I have tried roasting the larger eggplant in tinfoil, same result. Burning the skin of a japanese eggplant over and open fire and then sauteing the interior with garlic and onion has been the best. Another thing that I have eaten has been ELEPHANT EARS! The Xanthosoma plants we have around our outside water faucet LOL The Trinidadians eat the roots like mashed potato and the elephant ears are sauteed with a small amount of water and garlic and onion and called Callaloo with crab or Dasheen for the sauteed spinach-like dish. OMG! It is better than fresh spinach! If I ever get another house I plan to grow the H E L L out of it! Delicious!
Get your last post in and go to bed lol. It's later where you are than me.
