Recipe: Romanian Lebanese fusion of Baba Ghanush – eggplant salad
Take two mid-sized egg plants – just put them on the stove’s open fire. Make sure you turn them around every once in a while. After about 5-7 minutes, they will tare and smell the whole house of wonderful roasting eggplant. Give them more time, until their peel is all cracked up.
Let the eggplants cool off.
Peel the eggplants.
Put them (without the thorn) into a big plate, where you’re going to made the Baba-Ghanush. To the plate, add 2-3 tablespoons of Tahini, salt, pepper, Squeeze in 2 big juicy lemons, 4-6 crushed garlic tooth.
Using a fork, mice the eggplants, mix them well with all other ingredients. You’ll have the salad ready in 1 minute of good mixing.
Now is the “West meets East” part of the dish, the twist. Romanians make their eggplant salad with Mayonnaise while in the mid-east, it is being done with Tahini.
Being a offspring of fusion of Romania and Lebanon, I now add a good tablespoon of Mayonnaise into the ball, and mix well. See how the color changes to be lighter.
Put the ball in the fridge, let it cool, and let all the ingredients love each other.
Tags: Cooking, recipes, vegetarian, salad