Baba Ghanouj - Smoked Aubergine
recipe has been reproduced with the kind permission
in Ham, South West London Samara
Cuisine not only caters for all kinds of occasions,
such as dinner parties, birthday parties, weddings,
hen nights, Christmas parties, office parties, corporate
functions and conferences but also teaches hands on
cookery classes in Lebanese cuisine.
classes are held in our Mediterranean garden, and in
Winter the classes take place in our dining room over
looking the Mediterranean garden, in front of a cosy
class features three different Lebanese recipes, tips
on how to preserve food, best places to shop, how to
choose the ingredients, costs and the amount you need
to prepare for different occasions. You can also join
us, a day before on a shopping trip to the local market
or the Arabic shops to introduce you to many new ingredients,
and how to use them.
cooking session accommodates four people. Everyone prepares
and helps to put together the meal and at the end of
each session we all sit down with a bottle of Lebanese
wine to sample the food.
participants will take home a plate of Lebanese Baklava,
a bag of Lebanese bread, all the recipes they tried
and general cooking tips.
. . like to know more about how to book a cooking class
then visit www.samaracuisine.co.uk
1 Small garlic clove
3 tbsp of tahina
1/ 2 Tea spoon of salt
Olive oil and fresh parsley for garnish
the fresh aubergine with a knife and put it on a baking
tray under the grill. Grill each side for 10 minutes
or until the skin is burnt.
it is ready, cut the skin open with a knife and scoop
the flesh with a spoon into a large bowl. Don't worry
if you have a few black bits stuck to the aubergine.
Crush the garlic and add it to the mixture with the
rest of the ingredients, and with a pestle or fork
mash the mixture until smooth and creamy.
the Baba Ghanouj with olive oil and parsley.
it in the fridge to chill.
served with warm pitta bread.