Baba Ganoush

1 Jun
Aubergines from http://www.usda.gov/oc/photo/9...

Aubergines  (Photo credit: Wikipedia)

I’m inspired to add a few dishes from North-East Africa (some call it Middle East) as I am visiting there for an extensive summer break. We went to a lovely restaurant in Jericho that served us traditional vegan delights from the region and so I just had to share some of the recipes with you. I only thought about taking pictures after we left but what a spread was laid out before us that afternoon!  I will be sure to add the picture when i next make this tasty dish or please send me your creation and i can post that.

The weather was soooo hot too, I cooled some on freshly squeezed orange juice that was so refreshing it felt like the first drink I’d ever had!

There was falafel, baba ganoush, tahini sauce, hummous, pickled veggies, pickled peppers, hot pepper sauce… and more i can’t even recall but just to give you some insight  lets start with a traditional eggplant dish.

Baba Ganoush has a delicious smoky flavour, imparted by “smoking” the skins for 5-10 minutes over a flame, until the skin chars.

My first experience of this delightful dish created in the was a raw nutrition room of Life Everlasting Holistic Centre, Be’er Sheva, Israel, by unquestionably healing hands of Adrienne Williams. I never thought i even liked eggplant cooked much less uncooked before I ate her creation, but i got well and truly hooked!

I’ve come to enjoy both the cooked and raw versions since which is equally as smokin’ if a dash of some smoked paprika is added! I will post that version another time. Stay posted!

Ingredients:

  • 3 medium-sized eggplants
  • 1/2 cup (130g) tahini (sesame paste)
  • 1 1/4 teaspoons coarse sea salt
  • 3 tablespoons freshly-squeezed lemon juice
  • 3 cloves garlic, peeled and smashed
  • 1/8 teaspoon cayenne powder
  • 1 tablespoon extra virgin olive oil
  • a half bunch  flat-leaf parsley or cilantro leaves

Method

  1. Preheat the oven to 375F (190C).
  2. Prick each eggplant a few times, then char the outside of the eggplants by placing them directly on the flame of a gas burner and as the skin chars, turn them until the eggplants are uniformly-charred on the outside. (If you don’t have a gas stove, you can char them under the broiler. If not, skip to the next step.)
  3. Place the eggplants on a baking sheet and roast in the oven for 20 to 30 minutes, until they’re completely soft; you should be able to easily poke a paring knife into them and meet no resistance.
  4. Remove from oven and let cool.
  5. Split the eggplant and scrape out the pulp. Puree the pulp in a blender or food processor with the other ingredients until smooth.
  6. Taste, and season with additional salt and lemon juice, if necessary.
  7. Serve Baba Ganoush with Falafel, tabouli salad, hummus, chilli peppers, black olives, pickles and whole wheat pitta bread.

More recipes to follow…

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One Response to “Baba Ganoush”

  1. yesanotherfoodblog.com June 9, 2013 at 12:08 pm #

    Good to see that you smoke your eggplant for Baba Ganoush! 🙂

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