Baba Ghanoush
As we head out of one long weekend and look to a 3 day week with another long weekend on the way, I’ve contributed a very healthy and simple Baba Ghanoush (eggplant puree with yoghourt) to our growing collection of Claudia Roden recipes. Smooth and delicious this goes perfectly with the dukkah encrusted almonds from last week.
You can find this version in both The New Book of Middle Eastern Food and also in Arabesque.
Leah
I had the most exciting of packages sitting on my kitchen counter when I got home from work on Thursday night. My copy of Claudia Roden’s The New Book of Middle Eastern Food had arrived. First a happy dance, and then it was not too long until my nose was deep into the pages of this gorgeous book. I had been anticipating this delivery for about 2 weeks and was desperate to get a head start on some of the delicious recipes that I could create in the week and a bit that is left of this months book club. I’ll be writing more about the book itself over on The Cookbook Guru but for now I thought I would share my first recipe that I’ve made.
I know this is not very groundbreaking in terms of the complexity of the first recipe I’ve chosen, but I had the most…
View original post 384 more words
Very Nice- but guess what! i was about to do a Babaganouge too. Hahha , I guess its eggplant season. Mine is a little different so I may still post it .
Thank you..! Great minds think alike huh? Definitely post it, I love trying new versions of things 🙂
Yes, true. I’ve posted it! Had this one on the boil for a week but then Easter ( and lots of grandchildren) jumped the queue.
Pingback: The Cookbook Guru of 2014 in Photos…Part One | The Cookbook Guru