Bába-Gannoúsh..............Oriental And Refreshing

Today I will not bother you with history and will get straight to the point.
 Baba-gannoush is a Middle Eastern type of dish which consists of cooked aubergine (eggplant) mixed with a bit of tahini, a touch of garlic, salt, pepper, olive oil and lemon. It is an appetizer. 
The Greek version of this, is called Melizáno - Salata but it has no Tahini.
You will need :
Serves 3
-  800 gms of eggplants (black pear type)
-  2 Tbsp. of Tahini
-  1 clove garlic mashed into a paste.
-  Juice of 1/2 lemon
-  4 Tbsp. of very good Greek extra virgin Kalamata organic olive oil.
-  salt and pepper and some cayenne pepper if you wish.
Method:
-  Preheat oven to 160 degrees C.
-  Put your eggplant whole on a tray and forget about it for 2 -3 hours.
-  When it is time to get them out of the oven, check them first.  They should feel hollow, peel easily. This means the flesh inside is cooked and has separated from skin.
-  Turn off oven, leave them inside until completely cool.
-  Peel them, scrape flesh into a bowl, add the Tahini, garlic, lemon, oil, salt and pepper and cayenne to taste. Mix well into a paste. Voila!!
This means that you should prepare it for the next day.
Enjoy as a spread, a dip, or to accompany a lamb meal.
It is also very healthy since eggplant contains a lot of iron.
Bon Appétit,
Stelio

Eggplant Nice And Shiny
My Photo
After 3 Hours In Oven At 150 Degrees
Centigrade
My Photo


Cooked And Peeled
My Photo
Blended With All Ingredients
My Photo








Ready To Serve
My Photo

Comments

Post a Comment

Popular posts from this blog

Bamia Mafroukeh--Ladies fingers with beef or lamg -Taste of Sudan.

S udan is the largest country in Africa. Lately there was a quarrel between the North and South (Juba). The reason: Oil. Chevron and other Petroleum companies found lots of Oil reserves in the South and so the fight started. I personally visited the village of Bentu, in the South during one of my visits to Chevron Oil Company in the South. As all countries, the Sudan also has its local foods. A very popular one is Molokhia which grows only in summer. Bamia, in Arabic, lady's fingers or internationally known as Okra can be readily found all year round. Bamia Mafroukeh is a delicious food eaten with the Sudanese bread called Kisra. The term Mafroukeh is act of breaking down the bamia when it well cooked to turn it into a thick, soup. There is special wooden utensil the Sudanese use. Ingredients: - 1 kg bamia Lady's fingers or Okra. - 1 kg beef or lamb bone free. - 1/2 kg fresh tomatoes cut in quarters. - 1 big onion roughly cut. - 6 cloves of garlic finely cut. - 
Read more

First Post (after a long time) January14th 2020 Pommes Dauphinoise

Image
A  most delicious common side dish for the Christmas Holidays, where fresh cream may be consumed without too much worry, is baked dish of sliced cream potatoes or culinarily the French would call  Pommes Dauphinoise. Please bear with me as it has been over 3 years I haven't blogged or used this program. Ingredient: - 1.4 kg of potatoes. - 500 ml full cream 35% - 500 ml full fat milk. - 2 cloves of garlic very finely cut. - some butter, salt and pepper to taste. Procedure: - Buy the potatoes as clean as possible. Peel and slice without washing into half inch slices. -  Mix sliced potatoes into a pan which can withstand the fire of the hob,all the milk and all the cream. Mix well. - Add the garlic. - Season with salt. pepper and nutmeg to taste. - Boil the potato mix till the potatoes are nearly soft. - At this point scatter a few pieces of butter around the pan and immediately transfer the pan into the oven till a nice color is obtained. 40 to 60 minutes. Carefu
Read more

Brandade de Morue - Cod / Potato Mash Gratin.

Image
T his recipe is based on Jacques Pepin's with a slight twist from myself to suit Greek taste. This recipe is for 4 persons as a starter. Ingredients : - 1 kg of salted cod fillet. - 1 kg of potatoes skinned. - 1.5 cups full fat milk. - At least 6 large cloves of garlic - 2 tsp. grated lemon zest. - 4 tsp, lemon juice. - Cayenne pepper to taste. - 1 cup of olive oil. - Freshly ground black pepper to taste - Freshly grated Parmigiano cheese. Procedure : - Preheat oven to 200 deg. C. - Skin the cod fillet and immerse into cold water and refrigerate. - Change water as many times as possible over the next 24 hours to desalinate. - Meanwhile boil the potatoes till tender (fork easily pearces potato).Peel and cut into pieces when cool. - When the cod is desalinated, cook in water by lightly simmering water until fork easily pearces the fish. Do not over cook the fish lest it becomes too hard. - Once cooled, make sure to the best of your ability to omit all the bon
Read more