Wednesday, February 8, 2012



The quantities below are just a guide. Every time I make baba, I tweak
with a little more or less lemon and tahini so please feel free to do
the same. You often see natural yoghurt in baba recipes, but since I
started making it without, I’ve had much better results.
2 medium eggplant (aubergine)
2 – 3 cloves garlic, peeled & crushed to a paste
3 tablespoons tahini
3 tablespoons lemon juice
Char eggplant directly over a gas hob, turning occasionally
until they are super soft and the skins are blackened.
Place in a bowl and allow to cool.
Cut each eggplant in half lengthwise. Using a spoon,
scoop out the soft flesh and discard the blackened skin. It’s
ok to leave a few bits of charry skin in for flavour.
Coarsley chop the flesh until it is like a chunky puree.
Place in a clean bowl.
Stir in garlic, tahini, lemon. Taste and season. It may also
need a little more tahini and/or lemon. Best served warm or at room temp.

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