What can I say about Baba Ghanoush? I love it. Love it. Love it some more. To me, it is one of the best eggplant appetizers that have been known to the world. Maybe I am biased, because I am an eggplant lover. But I seriously do not know anyone who doesn’t like this delicious Middle Eastern dip. It is made with roasted eggplants, mashed, then mixed with tahini, garlic, and lemon juice.
In Arabic “baba” is “father” and “ghanoush” is “spoiled,” so “baba ghanoush” (alternative spellings: baba ganoush, baba ghanouj) means “spoiled father.” One source translates it as “father’s darling.” Pretty amusing name, isn’t it? Etymology of the name aside, baba ghanoush rocks.
If you’ve tried this dip in a restaurant and have been wondering how they make it–know that it is not difficult at all. Well, if you have a good recipe with the right instructions, and with all the cooking tips and secrets revealed. So may I proudly present to you my no-fail recipe that I’ve perfected to beat any restaurant-made baba ghanoush (picture me very serious and feeling very competitive with this last line:)). Enjoy, my friends!
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Sometimes the fewer the ingredients a salad contains and the brighter and contrasting the colors, the more appealing it looks, and the more delicious it is, too. Like this salad. It only has three ingredients. Artichoke, carrot, and green peas. Dressed with nothing more than olive oil and a squeeze of lemon juice. But both appealing to the eye and tasty. Simplicity at its finest. Give it a try.
Artichoke Salad with Carrots and Green Peas
Serves about 6
1 medium jar of marinated artichoke hearts (I buy marinated artichokes already precut, so not extra work is needed here. If your artichokes hearts are big, cut them in chunks), well-drained
2 medium carrots, boiled in water until tender, drained, and diced
About 2 cups frozen green peas (or fresh, if in season), boiled in water until tender and drained
Extra-virgin olive oil
Juice of 1 small lemon
Combine the drained artichokes, carrots, and green peas in a medium mixing bowl. Drizzle with olive oil to taste. Add lemon juice, adjusting to taste. Season with salt. Toss to combine. Serve at room temperature or slightly chilled.