I can´t stop admiring Middle East cuisine, it´s so rich in flavours, colours, textures, fragrances. I simply love the way they combine all the ingredients and the way the result of all the weird mixes surprises me in the end. My transaction from a messy dieter to a healthy vegetarian became so much more colourful and joyful once I headed East ;)
Baba Ganoush or just a simple eggplant dip cheers up one´s table and one´s heart :) —Ausra de Araujo
freshly grated garlic
Fresh tahini paste (not made from roasted sesame seeds one!!)
Juice and zest of 1/2 lemon
of sea salt
zata´ar to decorate
raw olive oil to drizzle
In This Recipe
Slice eggplant in half, and roast in 200º oven until soft. Let it cool.
Scoop out the inside, leaving the skin out and along with all the other ingredients, except the olive oil and zata´ar blend in the food processor until smooth.
Decorate with Zata´ar and olive oil. I like it well chilled but serve it warm is also tasty.