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BABA GANOUSH

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BABA GANOUSH

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Ingredients

300 grams eggplant
60 grams tahini
60 grams tomatoes
10 grams Onion
1 Garlic
40 millilitres extra virgin olive oil
1 tablespoon Italian Parsley
Sea Salt
pepper from the mill
mint sprigs for decoration
20 millilitres Lemon Juice
Features:
  • Gluten Free
Cuisine:
    • Medium

    Ingredients

    Directions

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    A delightful dip, which holds its own without needing to be part of the Mezzeh (Please also see the recipe and description of Hummus). Perfect on grilled Bruschetta, or with savory crackers, Lavosh or crisp Papadums.

    1. In order to achieve 300 g (10 oz) of eggplant pulp, use approximately 500 g long, Naples or Asian type eggplants.
    2. With a small fork, pierce the eggplants on several places and then grill them over open fire until they are well soft and lightly charred on the outside.
    3. Dip in ice water for just a few seconds, cut them lengthwise in half and scoop out the inner pulp with a spoon. Set a side and chill well.
    4. Chop the eggplant pulp to the desired fineness and ½ he virgin olive oil and all other ingredients.
    5. Season with the sea salt and pepper form the mill to taste.
    6. Dress into the serving dish and drizzle with the remaining virgin olive oil just before serving.

    Thomas Wenger

    Born in Bern, Switzerland, Thomas followed in the footsteps of his mother and entered a three-year cooking apprenticeship program and graduating it at the age of 20. Working a few short stints in a winter ski resort and a city hotel in Basel/Switzerland during the following years he took the opportunity to work in New York in 1986.

    What was originally planned as a one-year experience in New York lasted three years and went on to a global career, which led him to Australia and on to Hong Kong in 1990.

    For the past 15 years, Thomas has explored South East Asia and it’s cuisines and regional specialties. He worked in some of the most exciting cities in the world – Singapore, Hong Kong and Bangkok and his culinary style reflects the many experiences and the people he worked with.

    Throughout his career, Thomas liked the challenges and diversity of hotel operations. He recently joined a Hotel & Restaurant Management school in Manila, Philippines as Senior Culinary Faculty.

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