Tag Archives: Baba ghanoush

Garden fresh

After skipping last year our little garden is back with a vengeance.   Anna has taken a lot of time and effort to clean up the back yard and plant a range of vegetables, herbs and salad leaves.  Our pot of rocket leaves has given us our first garden meal of the season – recalling the dressing that Magi had served me in Dubai I pulled together a rocket salad with pomegranate seeds and baby plum tomatoes and dressed it with homemade baba ghanouj/muthabal.   Once you prepare a fresh baba ghanouj or hummus you will stop buying the ready made stuff.  Here’s my interpretation of the classic Middle East dip which was ground a little finer than it should have.

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What do I need to make it?

  • 2 large eggplants
  • 2 cloves of garlic finely chopped
  • 3-4 tbsp Tahini paste
  • 1 lime
  • 2-3 tbsp olive oil
  • Salt to taste

How do I make it?

Rub little oil to the eggplants and roast in hot oven (200 degree s in a fan assisted electric oven) or alternatively roast over open flame till skin is blackened.  Allow eggplant to cool before skinning it and keep aside.   Put all ingredients into a blender and blitz to a chunky consistency.  Serve with pita bread, corn chips or use as salad dressing.

 

Salad therapy – Arabian delight

Admittedly my trip to Dubai has proven to be a bit of a challenge for my elder sister Magi as to what to make for lunch everyday.  She enjoys cooking as well (my nieces can attest to that) and has made me a different salad everyday along with a couple of vegetarian subjis.  Today she introduced me to a dressing which I hadn’t considered before and is definitely going to form part of my repertoire moving forward.  I would like to share this with you as I thoroughly enjoyed it and hope you do to.

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What do I need to make it?

  • 1 packet rocket leaves
  • 1/4 large cucumber peeled and cubed
  • 6-8 small red radishes finely sliced
  • 4-5 large green pitted olives sliced
  • Handful of grapes – we had red seedless but I am sure green would work just as well
  • Salt and pepper to taste (optional)
  • Dollop of mutabbal (aka baba ghanouj – roasted egg plant with garlic, olive oil and tahini sauce)

How much will I make?

Enough for 2 as a main meal or 4 as a side dish

How do I make it?

Place rocket leaves in a bowl and sprinkle other ingredients.  Adjust seasoning but bear in mind that the mutabbal has enough salt.  Serve the salad in a bowl with a dollop of mutabbal and enjoy.