Recipe
Baba ganoush
Today was the day to celebrate having some eggplant
leftovers from yesterdays lunch. In back of my mind I always wished to try and
make Baba ganoush… I waited for a perfect time to make it, but then it never
came…So this leftovers was like ordered…First time I tried baba ganosh, in an
authentic Lebanese restaurant and I love it.
Did you know that baba ganoush actually means "pampered papa" or "coy
daddy"? I laugh the first time I read that…The beauty of this
dish lies in the delicate balance of the flavours…Garlic, tahini lemon juice… I
had to experiment with the ingredients a lot, and finally, this is the way I
like it…
Ingredients:
1 large eggplant
3 garlic cloves, peel
on
2-3 tablespoons fresh
lemon juice according to taste
¼ cup tahini paste
1 pinch ground cumin
Salt, to taste
1tbsp extra virgin
olive oil for drizzling
Chopped fresh parsley
for garnishing
Method:
1.
Prick
the eggplant with fork in several places and then grill it, until the skin turn
black.
2.
Bake
on previously heated oven on 200 degrees for about 15-10 min or until softened.
3.
Pell
off the skin and mash the eggplant with fork. Add the tahini, garlic, lemon
juice and mix well. Season with salt, then taste and add more tahini or lemon,
if needed.
4.
Drizzle
with olive oil on top and sprinkle with parsley.
5.
Serve
with pita bread or any toasted bread aside.]
Enjoy…
*Cooking tip:
Eggplant can be bitter sometimes, try them before cooking with to prevent
ruining your dish.
