Sunday, April 3, 2011
I am still recovering from a 4-course lunch in the countryside sunshine, and since I enjoyed many, many glasses of rose, I'll save a full debrief for later. Under my aunt's expert guidance I mastered Baba Ghanoush - it was a recipe she had from an old life and leisure magazine. It's smoky and delicious, and vegan to boot.
Smoky Eggplant Baba Ghanoush
Take 2-3 medium eggplant and stab the skin a few times. Cook in a 250*C oven for about 45 minutes until they have collapsed.
Allow them to cool slightly before peeling them. Put the flesh in a colander to remove any excess liquid.
Put in the food processor with:
*3 tblsp lemon juice
*6 whole garlic cloves
*2 tbsp chopped coriander
*1 tblsp salt
*1/4 cup olive oil
Blend together until smooth. Taste, and season again and/or add lemon juice accordingly.
Serve in a bowl with a sprinkle of paprika and a wee drizzle of olive oil. Enjoy with some delicious bread, or some flat bread, or pita or crackers. We served it with some luscious olive oil too, with some warm ciabatta.
It's really tasty, and as you can see it's also very easy. Being immersed in cooking magazines all weekend, as well as the gorgeous lunch, has left me brimming with inspiration; more soon!