We are in our eighth week of lockdown and one thing I have started enjoying is the online apéro.
It’s quite fun to reconnect with family and friends all over the world. All I need is my iPad, a glass of wine, and a snack to nibble on. I try to keep it healthy, although the temptations are sometimes above my self-restraint.
Baba ghanoush is a great dip because it’s healthy and full of flavor. It’s also part of the Lebanese mezzé, right next to the hummus.
Cooking time: 30 min
Prep time: 15 min
2 large eggplants
1 garlic clove
1 tsp salt
1/2 cup / 110 g tahini
1 to 1 1/2 lemons
For garnish:
Olive oil
Mint
1- Prick the eggplants with a fork or a knife. Put them on a baking sheet covered with aluminum foil.
2- Broil the eggplants in the oven to burn the skin. If you can use a BBQ, it’s even better. Turn the eggplant when the shell starts to harden. Remove from the oven once the skin is completely dry and hard.
3- Cut the eggplant lengthwise on one side and open the skin. Remove the flesh with a spoon and drain in a colander.
4- Put the eggplant flesh in a bowl and smash with a fork.
5- Crush the garlic and add it to the eggplant.
6- Add the tahini and continue to smash and mix with the fork.
7- Add the salt.
8- Pour the lemon and mix. Start with one lemon and taste. If it doesn’t have a citrusy taste, add the second one or half of it. Depending on the season, lemon can be juicier.
9- Scoop the baba ghanoush in a bowl, and with a big spoon make a fountain. Pour the olive oil around the fountain.
10- Stick a small branch of mint in the middle and voila! Sprinkle some pomegranate seeds when it’s the season – September / October.
Serve it with Lebanese bread or pita chips.
Online apéro can start! Cheers! #staysafe #stayhome
