Grilled Baba Ganoush/ Arabic cuisine

This baba ganoush is a bit different from its reknown own version. I'm hooked by the ones we get in the malls at the food counter. As friday nights is arabic day for us. We don’t mash the ingredients until smooth, we mash it roughly with a fork. Sometimes we even leave it as it is and call it Roasted Eggplant Salad,or my mom calls it kanju! But whatever, it is  almost with the same ingredients.   We either have it with lavash or pita bread or as a side dish with nothing alongside.

Previously i posted my first starter recipe and that was mini cheese bites .If you are looking for a starter recipes ,look no further, these flavorful dips are filled with a smoky eggplant spread, also with a cute name called baba ganoush.

Its the burning that's involved in this recipe which gives authenticity to the recipe ,in which  the eggplants are cooked directly on an open flame to infuse them with a smoky flavor and the red ,yellow,  green  bell peppers are chopped finely and mixed along. 

This recipe takes some time to prepare but all the steps are very easy and the baba ganoush and bell peppers can be made ahead of time.

Ingredients

2 large eggplants
3 tablespoon thahina (sesame paste)
2 garlic cloves
1 yellow capsicum
1 red capsicum
2 green capsicum
Juice of one lime.
3 tablespoons oilive oil.
Chopped parsley for garnish ( optional)

Method

1.Preheat oven to 375F (190C).
2.Prick the eggplants randomly in a few places using a fork .
3.Roast them till chared on all sides. I personally prefer stove top roasted by placing it on a grill..though it can be  messy
4.When the eggplants get tender enough, take them out. The duration of roasting might differ depending on the type of eggplant you are using. So check yours after 40 minutes using a knife or fork. If a knife can easily be inserted, it’s soft enough and ready to be removed from oven.
5. Mash the eggplants roughly . I love to have few chunk pieces in my Ganoush. 
6. Now add all the chopped  garlic cloves. capsicum , thahina, lime juice along with smashed eggplants eggplants . Finally add the olive oil and mix well.
7. Garnish with parsley and serve .

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Grapejuice pulp

I love fresh juices,and if it  can be  refrigerated  and stored to chill for long , the better ..as my family are hookers on fresh juice  as always . This is a childhood memoir drink . Umma prepares this everytime and its easy to serve for guests on short notice . We just have it from the bottle itself . But then came a time we just got fed up of the look itself  . And as they say some recipes  just die out in time . Faiz , my youngest is allergic to grapes so boiling them is the only option . At the same time its his best fruit .
Its been a long time since i have done a juice post .. after closing my last WordPress site for technical reasons i have ventured back to square one with great excitement .. my friends and relatives have supported me throughout and that makes me even more reluctant to be more involved in my blog . This is a special space for me . It gave everything i wanted... and i hope and wish i get all the support from my' virtual 'friends to continue further.  Moreover the best part of blogging is it always keeps me alive  .

Grapejuice pulp recipe

Ingredients 

• 2 kgs grapes
• 1 cup sugar
• Water for boiling

Method

• Clean the grapes and boil in immersed water .
• Once it starts to boil , off and drain into a mesh bowl .
• Strain into a deep vessel.
• Pulp out as much as you can with a spoon .
• While still warm add the sugar and mix well . Add more if required.
• Store in bottles in refrigerator. It will stay upto a three  to four days .

Note.
I generally don't add sugar when  i make this during Eid or Ramadan . As most of my guests are diabetic .

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