Wednesday, August 7, 2013

Baba Ganoush or eggplant salad

       I believe every country has his own eggplant salad recipe. I ate eggplant salad before, but with different taste in Romania, Hungary , Germany, Jordan, Lebanon or in Egypt. Some countries like Romania add mayonnaise, some add only plain yogurt or they do not add anything. But one thing is same in every country: eggplant, lemon, olive oil and parsley.
      For a delicious breakfast or for Dinner it will be just perfect, serve with vegetable, pita or toast.


3 medium eggplants
2-3 tablespoons Tahini - (I didn`t put in my salad )
Juice from 1 freshly squeezed lemon
2 garlic cloves, crushed
1 table spoon white vinegar
half little onion cut in small pieces
1 teaspoon salt (or to taste)
half teaspoon ground black pepper (or to taste)
2 pinch ground cumin
1 tablespoon olive oil (I used 2 in my salad)
parsley and cut bell pepper to taste

1. Preheat oven to 200C.

2. In a lightly greased baking sheet place the eggplants. Roast it for 30 to 40 minutes, turning occasionally, or until soft.

3. Remove from oven, and place into a large bowl of cold water. Remove from water, and peel skin off. Strain the water from the eggplants by placing them on a colander for about 10 minutes. This step is important so you don’t get a liquid salad. Cut them in pieces with wooden knife.

4. Put the eggplant and all ingredients in a bowl, mix it well. Cut parsley and add to eggplant, pour the olive oil on salad.


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