The secret recipes | Eggplant with Sesame Cream

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The secret recipes

The secret recipes |

Eggplant with Sesame Cream

Preparation time:20 minutes

Cooking time:1 hour

Difficulty:*

Serves 5

• 1 kg/2 /4 Ib eggplant 6 cloves garlic
• 4 tbsp tahini
• 2 tbsp olive oil juice of 2 lemons
• 2 tsp ground cumin salt
• pepper

Hardy under its purple cover, the eggplant is most prevalent in recipes from the Mediterranean basin, although it is native to Pakistan. This vegetable can be grilled, baked, found in fritters, moussaka and ratatouille-the number of possibilities is count less. If Lebanon uses it lavishly in an assortment of mezze, or appetizers, Egypt uses it frequently in baba ghanoush, so this dish of grilled eggplant, pureed and then mixed with sesame cream, has a different name in Egypt and Lebanon. The sea soning is the only difference between the countries-and of course the palaces!

For Mohamed Fawzi Kotb, selecting the eggplant is very im portant. The largest and oldest vegetables have more seeds, so a smaller variety is the way to go. Try a mini-eggplant with shiny, smooth skin that is almost black with firm flesh. After poking several holes in the eggplant with a fork or a knife, it

takes about an hour to bake in the oven. The flesh must be cooked, but not to the point where it starts to break apart.

If larger eggplants are desired, these can take about 20 minutes longer to cook. After the eggplant cools and is separated from its skin, it is first cut into large pieces and then chopped. Garlic is added to intensify its flavor. Baba ghanoush must have a smooth texture, but is not pureed.

Famous in the Middle East, tahina or tahini, a paste of ground sesame seeds, enriches the eggplant with the velvet smoothness of its volatile oil. As for the cumin, let its acrid aroma penetrate the eggplant s lemon-flavored skin.

In Egypt, it is customary to serve Eggplant with Sesame Cream with a bowl of tahini. Each guest can add as much cumin and lemon juice as they like.

1. Prick the skin of each eggplant with a knife or fork. Put them in a baking dish and bake at 200 CI390 F for 1 hour. Place the cooled eggplants on a chopping board. Split down the middle with a knife. Open and completely remove the flesh.

2. Put the eggplant flesh in a pile on the chopping board. Chop it into large chunks with a knife.

3. Peel and chop the garlic, then toss it onto the pile of eggplant. Finely chop the mixed garlic and eggplant. Save this mixture in a salad bowl.

4. Put the tahini in a small pitcher. Pour it onto the garlic and eggplant mixture and stir together with a whisk.

5. When the sesame cream is mixed well with the eggplant, pour the olive oil over the top and whisk together.

6. Juice the lemons into a small bowl. Pour the juice into the mixture. Sprinkle the cumin, salt and pepper on top and whisk vigorously Serve in small dishes.

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