BABA GANNOUJ & FALAFEL

Baba Gannouj

Aubergines. Respect!

Olive Oli

2 Aubergines

2 Garlic Cloves

3 Tablespoons Tahini

2 Tablespoons Humus

Handful of Chopped Parsley

Splash of Lemon Juice

Salt to taste

Roughly chop up a couple of aubergines (about half inch pieces) and set aside. In a pan heat up about three tablespoons of olive oil and then add the aubergines to it. Within no time you will find almost all of the oil soaked up by the aubergines. That should not be a cause for concern as more oil will be added as the cooking goes on. As soon as the aubergines start to colour add in a bit of water and throw in two finely chopped cloves of garlic. As opposed to most cuisines where the garlic is fried in the oil at the start, here it cooks in the water that is added. Continue cooking on low flame and keep adding more water as it dries up. The aubergines start to break down gradually. Add in a teaspoon of salt and a splash of lemon juice.

An important component of this dish is Tahini, a paste made from sesame seeds. Sesame seeds are roasted and then made into a paste with the introduction of olive oil. Tahini is readily available at any store.

Add a tablespoon of Tahini to the aubergines along with another couple of tablespoons of olive oil and mix well. The dish is ready to be mashed up at this stage, very similar to a guacamole. However a dollop of humus, perhaps two if one is a fan of the chickpea elixir, can be added as well and then it all can be mashed up. Right at the end chop up a handful of parsley and add it to the mash and serve it with a drizzle of olive oil.

Falafel

…Lebanese Pakorey!

4 Tablespoons Humus

2 Tablespoons Flour

2 Teaspoons Coriander Powder

1 Teaspoon Cumin seeds

2 Garlic Cloves

1 Green Chilli

Handful of Chopped Parsley

Olive Oil for Frying

In a bowl add about four heaping tablespoons of humus, a couple of tablespoons of maida, two teaspoons of coriander powder, one teaspoon of cumin seeds and two finely chopped cloves of garlic. Mix all the ingredients well. Then add a finely chopped green chilli, a handful of chopped coriander and salt to taste. Mix well till the mixture takes the shape of dough. You can form them into any shape as you like but traditionally a falafel is spherical. Once they have been shaped, shallow fry them in olive oil till they are cooked well on both sides and they take on a deep golden brown colour. Serve with the Baba Gannouj.