I’m back from a lovely, relaxing holiday in Antigua where I sunned my self brown and drank rum punch galore. I’ve got some gorgeous pictures I can’t wait to share with all of you in my next post. Antigua is so picturesque and I can’t wait to return. Holidays are great for rejuvenating the mind and inspiring all kinds of creativity and ideas. I love it when I find inspiration on Holiday. I think it’s a good sign that I relaxed the mind and soul. Don’t you think?
It didn’t take long though until I was back in the real world. It’s been extremely hectic on my return with all the FBC organising. It looks as though the sun will be out for the weekend in our neck of the woods and that should help make it an awesome FBC weekend!
Baba Ghanouj is one of the infamous Middle-Eastern mezza dips almost everyone is familiar with. Baba means “father” in Arabic and ghanouj refers to any of the following; soft. wanting affection and or cuddly. According to Clifford Wright, scholar and author of A Mediterranean Feast, baba could refer to the important place of eggplant as the “father of vegetables,” and ghanouj could be in reference to the fact that anyone who should be lucky to taste it will be spoilt by it’s smooth, creamy goodness.
Baba Ghanouj, like many Middle-Eastern dishes, can be found in many variations depending on region. In Palestine, for example, the same dish can be referred to as mutabbal. Do you know more about the difference between baba ghanouj and muttabal? Would love to hear your thoughts.
- 3 aubergines/eggplants or about 1.5 kg
- 125ml tahini or about ½ cup
- Juice of 1 lemon, more or less to taste
- 1 clove of garlic, minced
- Salt to taste
- Pomegranate arils for decorating, if in season
- ) I like to char my aubergines over A) open flame on the stove. However, you can also use B) the oven.
- A) I usually char them on a naked flame however you can line the stovetop with aluminum foil or burner covers so not to get it too messy- My grandmother used to use the covers of Nido tins. Turn a burner to high heat and lean the aubergines directly over burner turning occasionally with tongs until all sides are charred and aubergines are soft. This should take about 5 minutes per side or 15-20 minutes in total. Remove and place on a plate and let them cool completely. Drain juices, remove skin and place the aubergine pulp in a food processor.
- B) Pre-heat oven to 400F/200C/6G and bake the aubergine on a baking sheet for about an 45-1 hour, then cool, remove the skin and place the aubergine pulp in a food processor.
- ) Add the garlic, lemon juice, salt, and tahini and pulse for about a minute or till soft and smooth. Season with more lemon juice and salt according to your taste.
- ) Transfer to bowl, garnish with mint, pomegranate arils, olive oil. Serve with warm Arabic bread.