Sovereign Harbour Version of Baba-Ghanoush

Baba Ghanoush is a Middle East dish found around the shore of the Mediteranian and stretch further than that into Bulgaria, Romania and as far as India with many, many versions.


But the basic of Baba Ghanoush is the eggplant or better known here as Aubergine.


It is an ideal dish for Vegan/Vegetarian.


you can use the versions either with Olive Oil or Tahina, a paste made from Sesami Oil.


Baba Ghanoush often associated with Meze or appetizers - those little dishes they serve before meals.


In my opinion, by using your imagination, you can make a meal out of it... some contradict my view.


Lets start with the basic preparation.


The traditional way is to cut the aubergines in half, place them face up in oven dish, sprinkle with oilve oil, salt and pepper and roast for about 30 minutes on 200 degree.


Take up, scoop the pulps out and leave the skin to be used later for presentation.


so far so good??...


place the pulp into a blender, add 1 Tbs of ground cumin, 1 Tbs of ground Corriander, 1 Tbs of dry parsley, a pinch of hot chillies to your liking, 1 Tbs of ground garlic, 2 tbs of lemon juice.


Blend until smooth consistance.


Normaly, when you scoop the pulps, tradition say squeeze the excess water before mashing.


I say leave it because otherwise by squeezing the excess water, the eggplant become greedy and absorbe a lot of oil.


once you are satisfied in the consistancy you created in the blender...take it and place in a dish.


dice onion and tomato and mix with mayonaise.


add the Aubergine to oil ( you can use olive oil or Vegetable oil or the traditional Tahina.) with further lemon juice and salt to taste.


blend in the diced tomato, onion and the mayonaise and place in the fridge for an hour.


It is read to be served.


Tonight, I am having it with Grilled Dover Sole sprinkled with my Magic Fish Seasoning which I blend and sell at Watford  where I have an established business since 1977 called Mr. Spiceman of Watford.


Enjoy !!


Sam Sweiry


Any recipe contribution will be gratefuly received.


Thank you


shcookeryclub@gmail.com