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.Serves 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
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. Poke 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. Once cooked, transfer the aubergines to a freezer bag [above], seal, and leave until cool enough to handle. Peel 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. Mix 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