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From the Publisher
Salma Hage, a Lebanese housewife from Mazarat Tiffah (Apple Hamlet) in the mountains of the Kadisha Valley in north Lebanon, has over 50 years experience of family cooking. She learnt to cook from her mother, mother-in-law and sisters-in-law, and, having helped bring up her nine brothers and two sisters, would often cook for the whole family. She has also spent many years working as a cook and currently shares her time between London and Lebanon.
Baba ganoush
Serves 4–6
Preparation time: 10 minutes + cooling time
Cooking time: 30–45 minutes
Preheat the oven to 400°F/200°C/Gas Mark 6. Put the eggplants (aubergines) onto a baking sheet, pierce them all over with a fork, then roast in the oven for 30–45 minutes, until soft. Once cool enough to handle, peel the skin off and discard. Set the flesh aside to cool completely.
Put the garlic into a mortar with a little salt and crush with a pestle, then add the tahini and lemon juice and mix well.
When the eggplant flesh is cool, chop it finely, transfer to a bowl, and add the garlic-tahini mixture. Season well and thoroughly combine all the ingredients. Place on a serving plate, then drizzle with olive oil and sprinkle on the pomegranate seeds.
Creamy, garlicky, and addictive, it is no wonder that baba ganoush is famous around the globe. For the perfect accompaniment, carefully toast some Pita Bread directly over a low gas flame of your stove and use to dip them in.
Ingredients
- 3 eggplants (aubergines)
- 2 small cloves garlic
- 2 tablespoons Tahini
- juice of ½ lemon
- 1 tablespoon olive oil
- handful pomegranate seeds, for sprinkling
- salt and pepper
150 traditional vegetarian recipes from the Middle East
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150 delicious recipesThis book is in line with the current Western trends of consciously reducing meat, and the ancient Middle Eastern culture of largely vegetarian, mezze style dining. |
Drawing inspiration from ancient and prized Phoenician ingredientsFrom grassy olive oil to fresh figs and rich dates, this book offers an array of delicious breakfasts and drinks, mezze and salads, vegetables and pulses, grains and desserts. |
Easy-to-cook dishes"Recipes that are simple but zing with enticing, exotic flavours... Perfect light dishes for summer dining... Plenty to tempt even the most entrenched meat-eater." —The Lady |
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Tasty!
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