Middle-Eastern Lunch: Baba Ghanoush, Jatjiki



Serves three:

Ingredients:
For the Baba Ghanoush 
3 medium-sized eggplants 
4 tablespoons of tahini (preferably home-made)
1 lemon; juiced 
4 tablespoons of extra-virgin olive oil; reserve 1 tablespoon for garnishing 
5 garlic cloves; minced
Sea salt to taste 
Ground cayenne pepper to garnish  

For the Jatjiki 
350g organic yogurt 
1 garlic clove; minced 
½ of a small-sized red onion; minced 
½ of a medium-sized cucumber; peeled in alternative longitudinal patterns and then grated 
1 teaspoon of dried mint
1 teaspoon of extra-virgin olive oil  
Juice of a lemon wedge 
Sea salt and freshly ground black pepper to taste 
A few fresh mint leaves to garnish 

Preparation: 
Making the Baba Ghanoush 
Roast the eggplants in the oven at 230°C for 60 to 75 minutes, or until the pulp becomes soft. Let it cool down for sometime. Transfer to a blender without removing skin. Add tahini, olive oil (3 tablespoons only), lemon juice, garlic and salt to the blender and blend to a smooth texture. Transfer into a bowl and garnish with cayenne pepper and the remaining olive oil before serving. 

Making the Jatjiki 
Excluding the fresh mint leaves, mix all ingredients in a bowl. Garnish with the fresh mint leaves before serving. 

Enjoy with bread and salad! 




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