Ramadan Recipes: Baba Ghannouj

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Baba Ghannouj

 

1 large round eggplant (aubergine)

2 or 3 cloves of garlic

60 milliliters (3 oz., 4 Tbs.) tahina

60 milliliters (2 oz., 4 Tbs.) lemon juice

salt, red pepper

olive oil

chopped parsley

slices of red bell pepper to garnish

 

Cook the eggplant in a hot oven or on a fork over the

flame of a gas stove. When it is well cooked through

and the skin is blackened, douse with cold water, peel

and chop into small pieces. Mash two or three cloves

of garlic to a paste with about the same volume of

salt. Add eggplant, mash to a smooth consistency and

blend the tahina and lemon juice to make the Arab

version of this dish; omit the tahina for the Turkish

version. Serve in a bowl with little olive oil on top

and garnish with chopped parsley, red pepper slices

and a dusting of red pepper. Serves five.

 

 

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Language is an expression of thought. Everytime you speak, your mind is on

Parade Exodus 20:8-11 & Hebrews 4:9

 

 

 

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