Babaganoush
Babaganoush, aka eggplant caviar in French.
Cook the eggplant in one of two ways:
1. halve lengthwise, brush with oil and bake in the over, fleshy side up, at 180C for about 25 minutes, until tender when prodded with a fork,
2. cut in cubes and fry in oil in a hot pan.
Put in a blender with tahini (sesame paste), crushed garlic, lemon juice and maybe some olive oil if you went for the oven-baked version. Blend to a rough paste. I tend to add too much tahini, so don't follow my example and add it in small increments and taste.
Cook the eggplant in one of two ways:
1. halve lengthwise, brush with oil and bake in the over, fleshy side up, at 180C for about 25 minutes, until tender when prodded with a fork,2. cut in cubes and fry in oil in a hot pan.
Put in a blender with tahini (sesame paste), crushed garlic, lemon juice and maybe some olive oil if you went for the oven-baked version. Blend to a rough paste. I tend to add too much tahini, so don't follow my example and add it in small increments and taste.
Comments