Egypt4u

Made a small mountain of this earlier in the week - thought I'd share!

3 medium aubergines
4-6 cloves garlic crushed
Tahina Pasta (about 200 ml - just guessing because I just blob it in)
Lemon juice (about 200ml or a couple of fat lemons)
2 tsp salt
Olive oil

Cut green bits off Aubergines. Roast aubergines whole in oven until they feel soft when you poke them. (Will probably take about an hour on about 210 degrees C)
Cut aubergines in half and scoop out flesh into a large mixing bowl. Add crushed garlic and most of the lemon juice. You can either mash it, or use a hand blender. Add tahina and salt to taste and keep blending. If more lemon juice is needed - add now.

When it's smooth and everything is blended, transfer to serving dish and drizzle with olive oil.

Alternative method (and the one I prefer!)
Roast a whole clove of garlic in it's skin and a whole unpeeled onion alongside the aubergines. When done, peel off the outer skin of onion and chop roughly and add to mashed aubergine. Squeeze all the garlic out of the skin and add to the mixture (omit the crushed garlic though, else you won't be popular!) Blend with all the other ingredients.

You really will need either a hand blender or a food processor or blender for this method though as opposed to just a fork - else you'll end up with oniony lumps.

[face=Comic Sans MS]mmm thanks Goddess. I'm now drooling and longing for a bowl of it with some baladi bread. [/face]

That sounds great ~ I want some !

mmmmm, my favorite. Thanks goddess.

Sounds wonderful, my stomach is rumbling already

just had a fancy for some yesterday so I made some following godesses recipe, it was the first time I'd made it and it was gorgeous, as good as what I've eaten in Egypt :P:P having more today

For speed do the aubergine in the microwave

Also all that frying of gallons of oil for aubergine to make messa'a!! The aubergine soaks tons of it up.

Rather than fry individual slices I just chop up the aubergine and use a lot less oil and fry it up in a pan all together instead. After a few mins it turns out just the same so no need for all that oil folks.


Tonight I am making grilled chicken and red pepper, and garlic kebabs on wooden skewers. Once they are grilled I'll chuck over a bit of yesterdays home made ragu and serve with lemon and coriander basmati rice and some fresh boiled beetroot and pickles on the side.

Weird combo but tasty

You put me in the mood Goddess

Got my aubergines so am going to make this shortly and have a chicken salad with some sour cream, cucumber and mint dip too

Glad this has been resurrected ... may get Mr G to make a pot later. (Don't think I can manage all that with one hand)

Made it and it was delicious and still have a little left over for salad tonight

Why one hand?

Got a weenie baby in the other one - still trying to work out where to put it when I'm doing stuff.

Oh how lovely!! I had no idea

My time is definitely not my own anymore!

Goddess wrote:Got a weenie baby in the other one - still trying to work out where to put it when I'm doing stuff.

haha you have to do things either when the baby is asleep, get your dh to watch her, or get one of those pouches (not the sling that's been recalled) to wear the baby while you're doing things. Sarah goes back to work on Monday and I'll have Hunter all day. 0.o. Let's see how much work I get done.