I really miss Middle Eastern food.
Has anyone ever made this before in Taiwan.
I found this recipe
http://mideastfood.about.com/od/dipsandsauces/r/babaghannouj.htm
I can’t seem to find the proper eggplant
I can only find the long thin purple ones
Could I use those?
I’m sure you can. Just more work with peeling and draining.
You definitely could, but lord it’s a lot of work. And don’t even get me started on the Taiwanese yogurt and how it tastes in middle eastern style dips…
I have seen the round, purple eggplants at the supermarket at several Mitsukoshi department
stores in the past. Alot of people in Asia call them “Japanese eggplant”.