Lebanon, Syria, and Jordan - 'Babaghanuuj' - Roasted and pureed eggplant - tahina



Lebanon, Syria, and Jordan - 'Babaghanuuj' - tahina - Roasted and pureed eggplant

Ingredients

1. 1 kg brown round eggplant
2. 1 tablespoon lemon juice
3. 1 cup thin tahina sauce, (see below Tahina)
4. 1 tablespoon parsley, finely chopped
5. 1 tablespoon olive oil

Procedure

1. Roast eggplant for 90-120 minutes, or until tender. (see below Eggplant).
2. Mash and mix with tahina sauce and chopped parsley and sprinkle top with oil.


Tahina (all Arab Countries), Tahinosalata (Cyprus) - Tahina Sauce

Tahina is a paste made from sesame seeds.

Ingredients

1. 1/2 cup tahina
2. 2 tablespoons lemon juice
3. 1 tablespoon vinegar
4. 3-5 garlic cloves, crushed
5. Salt.

Procedure

1. Place tahina in mixing bowl, add 2 tablespoons of tap water with all other ingredients, and beat well until smooth.


Tahina - Tahina Sauce (Egypt)

Tahina is a paste made from sesame seeds.

Ingredients

1. 1/2 cup tahina
2. 2 tablespoons lemon juice
3. 1 tablespoon vinegar
4. 3-5 garlic cloves, crushed
5. 1 small onion, grated
6. 1 tablespoon parsley, chopped very fine
7. Salt.

Procedure

1. Dissolve salt in 2 tablespoons of water, add cumin, lemon juice, and vinegar
2. Gradually add tahina
3. Stirring constantly into a paste until smooth.


Eggplant

There are three types of eggplant.
Their usual cooking methods are as follows:
A. Brown and round - roasted, fried, or cooking.
B. Brown, long, and slender - picked and stuffed.
C. White, long, and slender - stuffed only.

To Fry Eggplant: 1. slice (peeled or unpeeled) spread on smooth surface, sprinkle with salt, and allow to stand for at least one hour.
2. Squeeze gently to drain moisture, pat dry, deep fry in sizzling oil, then remove onto absorbent paper.

To Roast Eggplant: 1. Always roast eggplants in their skins.
2. They can be roasted in a hot oven, but are more commonly roasted on a tin on the stove.
3. When they get tender on one side and juice starts oozing out, turn them over.
4. To prevent their color from changing after roasting, immerse the eggplants immediately in cold water to which lemon juice has been added.

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