Baba Ganoush
Sometimes called an aubergine dip, this popular aubergine recipe is a particular favourite throughout the Middle East. It is also variously spelt as Baba Ghannouj or Baba Ghannuj.
2 large aubergines
3 cloves garlic
4 tbsp tahini
olive oil
1 lemon
handful chopped flat leaf parsley
salt, pepper to season
4 pitta bread
Prick the aubergine skins with a fork and place under a pre-heated grill. Turn frequently and cook until the skin blister and starts to blacken. Leave to cool for a few minutes then remove and peel the skin.
Plave the tahini in a bowl. Add a little olive oil and the juice of 1/2 lemon. Add the peeled and minced garlic. Mix well.
Mash the aubergines roughly, and mix with the tahini. Season with salt and pepper. Add the chopped parsely on top. Drizzle a little olive oil on top. Optionally garnish with a few olives.
Serve with pitta bread.
[ Posted on May 21, 2009 at 5:32PM ]