Baba Ganoush & 12 countries

You know that it is a "passion-obsession" when you wake up wondering : "How is "blabla " doing?"

For the past 2 days, the first thing coming to my head has been : How may countries have dipped in "pebble soup"?

12

1 week 12 countries

How exciting, this is just brilliant.

I shall smother the devilish little voice saying :

-Might be only one person per country, with a loud

- SO WHAT?

- And what about the other 182 countries or there about?

No, no no you will not get me down that slippery slope, devilish little voice. This is not like me, I am not a mathematician. But I have spotted large expanse of white empty spaces on google-stats' map. So cunningly, I cooked for them.

Well let's get this right, I did not exactly cooked for the billions of people out there who are not reading my blog (yet), that would be tilting "passion-obsession" into "madness-obsession". I selected a recipe that I love which these countries have in "common with variations".

Russia, Ethiopia, countries in the Middle East and at the edge of the Mediterranean, Egypt, India, Bangladesh and Greece all prepare it "same-same but different" ways.

Janice first mentioned it to me, and I use an adaptation of Sophie Grigson's recipe to make this delicious Aubergine dip.

BABA GANOUSH

Serves 6; Prep. 20 minutes; cooking: 20 minutes

Ingredients
2 aubergines
2 garlic cloves, crushed
Juice of 1 lemon

6 tbs of olive oil
4 tbsp tahini paste (I use the light kind)
2 tbsp fresh mint or parsley, chopped
1- 1 1/2 teaspoon of ground cumin

salt and cayenne pepper

Method

• Pre-heat oven to 190C/380F/Gas mark 5
• Prick the skins of the aubergines so that they don't explode in the oven.
• Place the Aubergine in a tin, in the oven for 20 minutes, it does not matter if it is longer, as long as they are soft inside and slightly shrivelled outside, leave them to cool slightly
• Remove the skin
• Tip into a food processor small bowl, add the garlic, the lemon juice and tahini
• Add the olive oil as you whisk
• Finish by adding the salt, cumin, cayenne pepper to taste,
• Give it a last whirl, it should be smooth add water if necessary.

Cool it 1/2 hour further in the fridge, Serve with warm pitta, it will blacken slightly but that does not affect the taste.