"Simplicity is the ultimate sophistication" LdV

Friday, 18 March 2016

BABA GHANOUJ

BABA GHANOUJ

I have a good Lebanese friend, Therese. She always received me with many yummy mezze. She bought them but still, it is an enchanted feast. The baba Ghanouj is my little weakness, she knows it and always ordered a double for me. So sweet. I obviously ask for the recipe. She was not quite sure but gave me this one and added that it exists as many baba Ghanjouj recipes as people, so... Enjoy with warm pita bread, raw vegetables or for a French version, a crusty bread...

Cocktail pairing : Noilly-Prat (here)





BABA GHANOUJ
A quick glance in your kitchen...

In your fridge
Aubergines
Lemon
Parsley

In your cupboard 
Tahini
Olive oil
Cumin
Garlic

BABA GHANOUJ
For a little bowl


2 aubergines
100g of Tahini
Olive oil
The juice of a little lemon
2 crushed garlic cloves
A little bit of parsley
Half a tsp of cumin seeds

Preheat your oven to 180°.
Cut the aubergines in half and put on top of them a little bit of olive oil and garlic. 
Place them on a baking tray and bake for 30-40 minutes.
Remove from oven and let them cool.
Scrape the pulp with a spoon and put it in a blender with the lemon, tahini and parsley.
Puree.
Add the cumin seeds and a little bit of olive oil.
Combine well and serve as a dip. 




Baba Ghanouj

Pour 1 petit bol
2 aubergines
100g de Tahini
Huile d’olive
Le jus d’1/2 citron 
2 gousses d’ail ecrasees
Un peu de persil
½ c- à -c de cumin


Préchauffez votre four à 180°.
Coupez les aubergines en deux et badigeonnez la chair d’huile d’olive et d’ail.
Enfournez pour 30-40 minutes.
A la sortie du four, récupérez la pulpe avec une petite cuillère et déposez-la dans le bol d’un blender.
Ajoutez le tahini, le citron et le persil et mixez.
Ajoutez ensuite le cumin et un petit peu d’huile d’olive.
Mélangez bien. Servir en dip.

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