Baba Ganoush

Just the name – I love it – BABA GANOUSH!

A couple of weeks ago I went to Vancouver and because our family love food so much I always do my homework first. Life is too short for bad or “never mind” restaurant visits.  I found  “Medina Cafe” it’s a brunch/lunch restaurant and there is always a long line up, but the service is excellent and the wait is not too long and well worth it! It is a restaurant that serves really authentic wonderful food. While sipping fabulous tea and browsing through the menu as the sun came through the windows and gentle jazz soothed my ears – I decided to have the Lebanese breakfast which was cucumber/tomato salad, BABA GANOUSH, tabouleh served with crispy pita breads. Now I wish I had taken a picture,  but unfortunately I didn’t – I was busy enjoying the moment.

It was all delicious!

Check it out if you ever come to Vancouver

After I came home I went to the local market and there were these huge, beautiful aubergines on sale – I quickly bought 4 and knew exactly what I was going to make with them – BABA GANOUSH of course! A creamy, delicate spread made with aubergines that have been baked/grilled over open flame, freshly squeezed lemon juice, tahini, garlic and a hint of cumin, not too much just a hint.

This dish is a treat – great as an appetizer served with olives and a slice of good bread. Also great as an accompany to, well anything, really! And a fabulous lunch dish.

Here is how I made mine.

I baked 3 aubergines in the oven til the skin was dark and the center was very soft. I put them in the oven on a tray and used a fork to poke wholes in the skin before I put them in a 350 F oven.

When they were tender and done I left them to cool before I cut them open and scraped out the tender flesh. Add it in to a blender, along with 2-3 cloves of garlic, freshly squeezed lemon juice, 3 spoons of tahini, 3 -spoons of olive oil, sea salt and a little cumin. Add some freshly chopped parsley or cilantro and away you go. Serve it cold with a little olive oil on top.

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