Baba Ga-what?

Baba Ga-what? It's Baba Ghanoush! And it's as fun to say as it is to eat :) You can serve it as a dip with chips or toasted pita, use it as a spread on a sandwich, or plop some ontop of a salad. So many uses :) Mine kept for about two weeks in the refridgerator without any adverse taste or effects to my belly ;) although I'm not how it lasted so long without me chowing it all! I actually roasted the eggplants on my lunch hour at work haha. We have a full kitchen here so I figured I'd save myself some time that night at home. In doing so I had this stuff along with the hummus made up and ready to chow within 30 minutes of walking in the door from the gym. Which is a good thing because when I get hungry I get a bit testy...

Anyone else out there get crabby when they aren't fed on time? Or is that just crabby me :D


Baba Ghanoush
recipe found on A Pot of Tea and a Biscuit

3 medium aubergines (eggplants)
2 tbsp tahini
2 garlic cloves, chopped
1tbsp lemon juice
2 tsp salt

Preheat your oven to 210C/425F/Gas 7.

Place the aubergines in the oven and roast for 45-60 minutes. The skin should be brown and they should be soft to the touch.

When done, cut them in half and scoop the flesh into a sieve. Squeeze out any of the excess moisture.

Place everything into a blender and puree until smooth.

Taste and add more lemon juice if needed.

If you want an extra creamy dip stir in about 1/3 cup of yoghurt.