Ben Poremba’s Baba Ganoush:


1-large elongated eggplant, blemish-free

4 tbsp. olive oil, divided

1/2 of a lemon

2 tbsp. Salume Beddu’s Sott’ Aceto

Salt and freshly ground black pepper, to taste

4-6 slices peasant or country bread, toasted or lightly grilled


Directly on a gas burner or an outdoor grill set to medium (for 5-7 minutes), or in a shallow pan in a preheated 450- degree oven (for 15-20 minutes), roast the eggplant, rotating it to all sides, until the flesh is soft when pierced with a fork.

Slice the eggplant in half, horizontally, and scoop out the pulp. Mash the pulp in a bowl with salt and pepper, to taste, and 2-3 tbsp. of olive oil. Squeeze the juice of one half lemon over the mixture and stir.

Add Sott’ Aceto and mix together until combined. Taste and add more salt and pepper, as desired.

To serve, top bread with baba ganoush and drizzle lightly with olive oil.