baba ganoush gone wrong, what else can I do with it?

puddy

I thought I would whip up a quick baba ganoush for lunch

I chargrilled an aubergine by putting it over the flame on the hob

mashed up some garlic and then wizzed up the aubergine flesh with it.

its horrible. its a dark brown colour, not the light colour im used to when getting it from the turkish shop, plus watery and tastes horrible to be frank. the garlic is the only saving grace

i dont want to waste it, i wanted to cook up a beef dish today, was going to do beef bourginon my style, what can i do with beef that incoroporates the baba ganoush mistake?

adouglasmhor

I thought you had to fully bake the aubergine and add tahini and garlic and lemon juice to it to make babba ganoush?

puddy

oh, i knew there was something else, thats why theres a jar of tahini in the fridge

will mix this in later

thanks

adouglasmhor

I think the lemon juice stops it going brown, I could be wrong though.

puddy

it was brown the minute i wizzed it up, i think the juice is for flavour

puddy

ok, well the colour is transformed by the tahini as is the flavour, however, there is a bitterness to it caused by the blackened skin (which of course i peeled off)

i thought the whole point was to get the skin as black as possible? why is it bitter?

PipneyJane

Hello. I don't have any tips on how to make Baba Ganoush but I do have an idea for what to do with the aubergine pulp if you decide it didn't work: mash it up for now and freeze it. Next time you do anything with minced beef (e.g. a chilli or bolognese sauce), add the aubergine pulp to bulk it up. Add it at the same time you add tomatoes and let it cook for at least 15 minutes. It'll thicken the sauce and won't be identifiable. It just melts into the sauce and picks up the flavour of the dish. If you're worried about diluting the meaty flavour, add a beef stock-cube at the same time.

I use aubergine to bulk up mince dishes all the time. I got the idea from a low-fat cookbook years ago. The author used to add aubergine pulp to meatballs and burgers made with very lean mince. She said it made them more cohesive and kept them moist on the inside. (I think the book was by Sue Kreutzman, but don't quote me.)

puddy

im struggling through it but really cant carry on. its so burnt tasting, shame. theres a whole bowl of the stuff