Baba Ghanouj – 07/09/2011
A basic recipe for this classic eggplant and garlic dip – one of many variations on a theme (see last paragraph for details):
Some recipes call for adding the olive oil (approx. 2 tablespoons) directly to the mix; others suggest omitting the tahini for a straight eggplant purée, while a friend says she adds chick peas (the key ingredient in hummus) to give it even more consistency. Mint is sometimes used instead of parsley, and cumin-lovers sometimes add a dash of that prototypically Middle-Eastern spice.
Ratatouille – 12/08/2010
Everyone has his/her own version of this emblematic summer dish – but if, like us, you have little time to spare and find the thought of individually pan-frying vegetables in olive oil tedious, we offer you this recipe from our friend Laure. All you have to do is slice your vegetables as you like, the oven will do the rest: cut into pieces two eggplants, five zucchini (green and/or yellow), two onions, three peppers (green, red and/or yellow) and crush five cloves of garlic. Add thyme, pepper and salt, olive oil and two or three splashes of balsamic vinegar; mix. Empty the vegetables into an oven dish and place in an oven heated to 475 degrees for 50 minutes. Serve with barbequed sausages cooked on the grill. This recipe handily serves six to eight people; adjust quantities as you see fit. It’s quick and easy – and delicious, to boot!