Baba ganoush with flat bread and salad
I have been meaning to make this for some time. I first read about it online, I like the name as well as liking aubergines. It is a middle Eastern dip made with aubergines. My version is based on Joanna's recipe on thepassionatecook and Nigel Slaters's version. Both of them emphasised cooking till the skin is blackened to get the smoky flavour.No problems with the smoke alarm as I chargrilled the two aubergines ( eggplants) on the barbecue in the garden. When cool I removed the skins and chopped the flesh, this was mixed with 2 tsp tahini, 2 cloves of chopped garlic and a couple of squeezes of lemon juice and was left in the fridge overnight for the flavours to blend.
The flat bread started out as a batch of dough made in the bread maker. I gave the dough a quick knead then rolled out pieces till about 1/2 cm thick. One I topped with linseed another with caraway seed, the others left plain. These were placed on an oiled baking dish and left in a warm place for 1/2 hour then baked at 400F till ready.
The one below was cooked in a non stick frying pan and came out more golden.
The salad was tomato, cucumber, onion, garlic and flat leaved parsley. The baba ganoush was garnished with mint and flat leaved parsley.Overall a good combination of flavours although I would have prefered the baba ganoush a bit less smoky than it turned out.
5 comments:
Miam miam!!!One of my favs!!!
Sounds great!!!
Looks yummy!! I have never tried Baba Ganoush, but I love eggplant and flat bread of any kinds. I may have to see if I can find an eggplant at Farmer's Market this week. Buy Tahini is a bit hard to come by around here. Your salad is so lovely, just can't beat fresh vegies!
Love eggplant. My grandmother use to grow them. Of course my recipe that I use to cook them is much more exotic. but....mmmmmmmm
Zuda can you get sesame oil or seeds. The oil is very strong so you would only need a little. Or roast some seeds and grind them.
Ceci, I'd love to see your recipe!
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