Roasted aubergines.

This is one of the most accurate ways to prepare aubergines tasty and fast. Choose small compact ones for this preparation and use the largest for the Baba Ganoush in this recipe.

Cut 4 aubergines into eight equal parts each. Mix them in a bowl with plenty of salt. Leave at least half an hour and mix them up every now and then. Meanwhile, heat the oven to +200°C. Rinse the aubergines several times in plenty of potable water. Let them drain and then squeeze them firmly.

Mix or brush the aubergines evenly with 5 cl olive oil and pepper of your choice. Place the aubergine slices on a baking dish lined with baking paper. Toast 15 – 20 minutes in the meanwhile preheated oven. Let them cool down a little in an open oven and in the meantime bake the potato/Berloumi cubes.

Potato/ Berloumi cubes.

Boil 600 g of peeled and firm potatoes in about 25 minutes. Let the potatoes cool down completely (this is important, cook them one day in advance if necessary). Pick, wash and dry 1/4th bone flat parsley.

Cut 400 grams of Berloumi into cubes of 8/8 millimeters. Do the same with the cold potatoes but less accurate.

Fry the potato cubes in 5 dl olive oil. Add the Berloumi cubes when the potato cubes start to colour. Keep everything moving until both are nicely baked. Then add the leaf parsley and shake for a while.

Baba Ganoush Eggplant Dip/Salad.

Baba Ganoush is an eggplant salad/dip from the Middle East. There are several variants. This recipe may lack paprika, cumin, parsley, pomegranate, almond flakes … Here the aubergines are mashed smooth, but you can also mix them coarsely with the other ingredients. For a firm dip, you can drain the flesh of the aubergines until all the moisture has disappeared.

Pierce 2 aubergines several times with a fork or knife. Roast the aubergines for 20 – 30 minutes in the oven, at highest setting. Allow the aubergines to cool partly. Cut the aubergines in half lengthwise and remove the flesh with a spoon.

Mix the eggplant puree smooth in the food processor together with 2 cloves of crushed (smoked) garlic, 4 cl lemon juice, 80 g sesame paste (firm tahin) and 2 g salt.

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