As you said, the upload worked like a charm. This is more or less what the dish looked like, but the taste was not garlicky enough. Next time I’ll try boiling the garlic in the water before adding the eggplants, soy sauce and rice wine.
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I have a vegetarian son. The tradional triple dip,eggplant Parmesan is our fave. Would like a killer babakanoush recipe
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Ottolenghi has an excellent one. Sorry, I’m unable to link it. You will find it quickly on an Internet search. We didn’t have the pomegranate arils when we made ours. But it was very very good!
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Speaking of baba. First things, I googled a bunch of recipes and mostly they just have a few ingredients: eggplant, lemon, garlic, evoo, s/p, and in some cases tahini. Secondly, I made some yesterday and it’s the only time it tasted even remotely authentic, and the trick of it was putting it on a hot grill for about 16 minutes or so, turning turning. It looked black and charred, and smelled really smoky. That is the trick, and it will never be the same from oven roasting. Now a question, we chanced upon a totally random Lebanese-ish spot in London a couple months ago. I can’t tell you the name or the neighborhood, because we were just wandering. They had to die for baba, but it tasted creamier than the one I made. I’m wondering if they added a touch of yogurt or buttermilk. Does anyone have any ideas? Just on the pure off chance that someone else has been to this place, The front 1/2 or more is long galley style, with one grouping of 2 and 4 tops opposite a couple of deli cases. Their specialty was various extremely sour lemonades. And my baba was part of a 3 dip appetizer plate with hummus and beet labneh (not something I’ve seen before).
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Replying to my own comment 
I decided that google might be my friend, and I have a strong belief that it was one location of the apparently prolific chain Comptoir Libanais that we found ourselves in. And once I determined that, I googled copycat recipes and they do add a bit of labneh to their baba! Victory!
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Hi Marge,
Just leaving Cincinnati, having been to the Indy 500, in fact sitting the airport flying back to NYC…
Last night tried Skyline Chili over spaghetti… Was not my favorite, and was lucky they have a small porting…I know everyone in Cincy loves this stuff…am I missing something?
Phreddy, I checked out the Skyline recipe and it’s different than mine. I like the kick of vinegar in mine. More than that I learned to enjoy it by combining the beans with it which tones down the intensity. Again, I don’t love it on spaghetti but sop up juices with Italian bread. Here’s my recipe that was a great hit with my son’s bike team:
½ lb Ground round
1 large can of kidney beans, drained
3 1/2 c Chopped onion
2 cups chopped celery
1/4 ts Ground nutmeg
1 Stick cinnamon
4 cl Garlic, minced
3/4 ts Salt
1/4 ts Pepper
2 ts Ground cinnamon
2 cn Whole tomatoes, undrained & -chopped (14.5 oz ea)
2 ts Paprika
1 ts Chili powder
1 ts Ground cumin
1/2 ts Ground allspice
1/2 ts Dried whole marjoram
2 T honey
2 T white vinegar
1/2 oz. unsweetened chocolate
2 cups beef stock
36 Oyster crackers
4 1/2 c Hot cooked spaghetti
3/4 c Shredded cheddar
Coat a large Dutch oven with cooking spray; place over medium- high heat until hot.
Add 2 cups onion, garlic, nutmeg, cinnamon stick, salt and pepper; cook until meat is browned, stirring to crumble.
Add ground cinnamon, tomatoes, beans, paprika, chili powder, cumin, allspice, marjoram, honey, vinegar and chocolate.
Simmer, uncovered 20 minutes.
To serve, arrange spaghetti on individual serving plates. Spoon chili over spaghetti, top with cheese and remaining 1 1/2 cups onions.
Serve with crackers
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Will mention here with regards to the Cincinnati Chili. JOC - made it one time only, not a good recipe IMO.
Marge’s recipe however, looks way good. Glad she posted, may give it another whirl.
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Huh. I was just at Wegmans in Massachusetts and stumbled upon canned Skyline chili while looking at baked beans. I didn’t buy it because it was twice the price of other brands of canned chili. I make basic chili from scratch and have never tried Cincy style. Not sure I’d like it. But maybe I’ll try a can just to get an idea. I didn’t realize Skyline is a big name!
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Check out Gold Star chili which I think is original and was packet that romanced me. If I get excited I need to research history. I think this original and how I based my recipe. With cinnamon in recipe I theorized Middle Eastern. Plus there is 3 way and 4 way? Who challenged my quest? James Michener who took me on culinary history of so many cultures!
I am making this Eggplant with Feta tonight. https://www.theguardian.com/food/2021/feb/06/yotam-ottolenghis-recipes-for-valentines-day-burnt-aubergine-feta-prawns-vanilla-butter-papaya-pickle-chocolate-coffee-tahini-mousse
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My husband makes this Lidia B recipe for Baked Eggplant with onions and tomatoes
He does use canned tomatoes and will start the bottom with thin sliced potatoes to give it a little more body. One of our favorites.
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When i make moussaka i also start with a layer of potstoes. My favorite eggplant recipes are moussaka & melitzanasalat.
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Hit the nail on the head. Most times I make lamb, there’s eggplant on the side. Olive oil and eggplant seem to harmonize especially well. Like you, I love it grilled, too.
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Here is a recipe you might enjoy.
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Iman biyildi. Stuffed eggplant, olive oil, olive oil, olive oil. Serve it warm, or room temp. I have no idea if my attempt was “authentic” but it was tasty. I also do moussaka; no potatoes, just eggplant. I love eggplant …
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I like my eggplant steamed and dressed with a soy sauce, minced garlic and rice vinegar dressing. And garnished with a few red pepper flakes.
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This looks intriguing! How did it turn out, and would you make it again?
We loved it. Would make it again.
