When I was in Egypt for around 10 days in 2010, I was 5 months pregnant. I had morning sickness through the day and could barely enjoy anything I ate. We were put up at the Hilton which had a humongous breakfast spread. In normal times, I would have devoured it, but now I couldn’t. All milk products gave me acidity and cold cuts were not recommended during pregnancy. My saviours were the fruit bowls, pita, hummus and Baba ghanoush. Baba means father and Ghanoush means spoily. Funny name for something that tastes so great!
This serves 8
Ingredients:
2 Big purple eggplants/Aubergines/Brinjals
Garlic 3 pods
Coriander leaves Chopped
Lemon juice 2 tsp
Tahini 1 tbsp
Olive oil 1 tbsp
Salt to taste
Method:
To make the Tahini first, roast sesame seeds and grind them fine with some sesame oil.
To prepare the eggplants, score them lengthwise, cover with a thin layer of oil and roast over an open flame till they are well cooked inside.
Once it’s cooled, remove the peel, the seeds if they are too many.
Grind the Tahini and garlic first in a mixie and then add the rest of the ingredients.
Dress with some more olive oil and pepper (if you need it) and serve.
Serve with Pita or use it as a spread on bread or crackers.
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