Aubergines for breakfast

We have been experimenting lately with different breakfast dishes. This is one of the success stories: Baba Ganoush, the aubergine and sesame spread which we eat with warm pitta bread. One word of warning: be light-handed with the garlic.aubergine, charred 28-4-15plateful 1-5-15Serves 4
2 large aubergines, about 400g each
2 tbsp tahini paste
juice of a lemon
1 clove of garlic, crushed
½ tsp ground cumin
pinch of sea salt
2 tbsp sesame oil
to serve:-
cayenne pepper
2 tbsp extra virgin olive oil

Push a metal skewer through each aubergine, and grill over a gas flame until charred. This will take about five minutes. aubergine on flame1 28-4-15aubergine on flame2 28-4-15Poke the aubergines all over with a knife [not a fork] to get deep cuts which will stop the aubergine bursting.

Place the aubergines on a microwave-safe plate, and microwave for 5 minutes or until soft. aubergines in bag 28-4-15Once cooked, transfer the aubergines to a freezer bag [above], seal, and leave until cool enough to handle. aubergine, peeling 28-4-15aubergine- de-seeding 28-4-15Peel the skin off the aubergine. Cut them in half, and scrape out the seeds with a teaspoon. Reserve the flesh. Discard the skin and seeds.

To a food processor, add the aubergine flesh, tahini, lemon juice, garlic, cumin, salt and sesame oil. food processor, adding sesame oil 28-4-15Mix to form a smooth paste. Transfer to a serving dish. When you are ready to eat, sprinkle with cayenne pepper and drizzle with olive oil. Serve with your choice of pitta bread, sliced tomatoes and cucumber.

This recipe is by Siba Mtongana. For more of her recipes, click here.

5 to remember
una semilla de sėsamo – a sesame seed
la pasta de semillas de sėsamo – the tahini paste
la pimienta de cayena – the cayenne pepper
una berenjena – an aubergine
la pita – the pitta bread

3 thoughts on “Aubergines for breakfast

  1. Away From The Noise

    I love Baba Ganoush and though you can find it in a few local Moroccan places here in Granada, it will be nice to make my own. Thanks. This looks lovely though I must admit I find it goes better with a lunchtime glass of wine than breakfast coffee!


  2. Pingback: Not only for Easter | Notes on a Spanish Valley

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