Baba ghannouj reminds me of when I was young and my mother would take us to the swimming pool in the summer (in Baghdad). She would pack a bag of snacks and drinks, call a taxi and we'd be on our way to the pool for 4 to 6 hours of swimming. She would sit at the table reading her book as we swam and splashed about, running to the table when hungry. We always had potato chips to eat with the baba ghannouj and she often made us hamburgers for lunch. Every time I eat baba ghannouj I remember those days and a slight hint of swimming pool chlorine passes through my nose!
This is how I make Baba ghannouj, Enjoy!
Ingredients:
One medium/large eggplant
3-4 table spoons of yogurt (lowfat/fat free works too)
3-4 cloves of garlic (or more if you're into garlic)
One lemon or lime
One teaspoon of Tahina sauce (sesame seed sauce)
salt
Olive oil
Process:
Place the eggplant on a baking sheet or in a pan and bake in the over at about 350 degrees for 30 minutes.
Remove from the oven and poke a few times with a fork, turn it over and poke the other side and put it back in the oven for another 20-30 minutes.
When it is baked all the way through it will be very soft, remove from the over. Carefully (because it's hot) cut off the top.
Peel off the skin and cut the eggplant into pieces or shreds
Throw it all in the blender with the yogurt, grated garlic, salt (however much you think you want), tahina sauce and half the lemon squeezed
Blend well until it's creamy and everything is mixed in. Place in a serving dish and decorate with tomato bits and any kind of greens you have. Squeeze the other half of the lemon on the surface then top it off with some olive oil. Serve with Pita bread or pita chips, kettle chips are very tasty with this dish too!
1 comment:
Love this Hiba! wonderful...can't wait to see other recipes
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