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  • James Knight-Pacheco

BABAGHANOUSH


I think people have a love have relationship with aubergines or eggplants -or whatever you want you want to call them.

The truth is this vegetable is so versatile, and yet it gets a bad rep, a lot of people are not sure how to treat it or how to cook it, some people just avoid it altogether.


When I was living in Venezuela, my mum would simply pan fry it, the add chopped tomatoes and it would go into a lasagna, where as when I lived in the UK, it was either used grilled, or deep fried, but it was only when I lived in Oman and shown by the chefs of the region, this was really when I started to really appreciate how amazing the Aubergine is!


This recipe, is one for sharing and enjoying around a table with friends or family, great for any occasion, as always please, let me know how you get on. đź‘Ś



BABAGHANOUSH

INGREDIENTS

AUBERGINE-1KG-GRILLED

TOMATO-DE-SEEDED AND FINELY CUBED

GARLIC-1 CLOCE-FINELY CHOPPED

SPRING ONION-70G-FINELY CHOPPED

BELL PEPPER RED-70G-FINELY DICED

PARSLEY 5G-FINLEY CHOPPED

MINT-5G-FINELY CHOPPED

POMMEGRANATE MOLASSES – 1TBSP

LEMON JUICE-FRESH-2TBSP

SALT AND BLACK PEPPER-TO TASTE

POMEGRANATE SEEDS-FRESH-2 TBSP

OLIVE OIL-3 TBSP

METHOD

Stab the aubergine all over, then place it on the gas, blacken all over and keep turning it occasionally-it is important that the aubergine is burnt on all sides.

Once fully burnt, wrap it in cling film, leave it to naturally cool down. Take the aubergine out, and carefully begin to peel the burnt skin off, once this is done, put the flesh onto a strainer and allow the juices to drain-this is very important-if this is not done, the Babaghanoush will become very bitter.

When totally dry, chop the aubergine well, place inside a mixing bowl; add the rest of the ingredients, check the flavor with the chef. Once checked –it will be ready for service.

Note-serve at room temperature!


















Till next time .

JKP

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