Babaganoush | Roasted Eggplant with Tahina

Suddenly the eggplants in the garden have found their mojo and are producing so many eggplants. It has me scrambling to find different ways to prepare them. Today they are grilled and the flesh is combined with tahini. It is another lovely mezze or tapas dish, or an any-time snack with flatbreads. You will love this. A take on Babaganoush, it is rich, smoky, and creamy.

You can grill/bake the eggplant in several ways. Cook it under the griller, turning often until the skin is blistered and blackened, and the flesh is soft. Or it can be cooked over a gas flame in the same way. But my favourite way is to grill it whole in a covered BBQ (grill) until the skin is blackened and the flesh collapsed. It is the easiest and quickest way at our place.

Are you looking for other Eggplant recipes? Try Eggplant Simmered in a Beautiful Broth, Grilled Eggplant Salad with Pinenuts and Pita Chips, and Deep Fried Eggplant.

Is it Dip Recipes that you are looking for? Try Coriander-Walnut Dip, Tomato and Chilli Jam, or Tahina Tarator.

You can explore all of our Eggplant recipes here, and all of our Dips here. Browse the Middle Eastern recipes, or take some time to explore our Late Summer recipes.

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Mushrooms a la Grecque | Mushrooms Cooked with Herbs

Versatile Greek style mushrooms

A quick lunch that does not miss out on flavour. A gorgeous brunch for a Spring day. Or part of a tapas style meal. Or a snack under the grape vines. This recipe even works well with mushrooms that are, well, a little tired and still sitting in the bottom fridge drawer.

Read more about a la Grecque cooking. Feel free to browse our “a la Greque” recipes here and here. Or you might like to browse Mushroom recipes here and here. Check out our easy Spring recipes here and here.

Continue reading “Mushrooms a la Grecque | Mushrooms Cooked with Herbs”