|
Post by bazfaz on Feb 18, 2009 13:53:07 GMT
This was the dish we enjoyed most in Egypt. But sometimes it was disappointing. So who has a tried and tested delicious recipe for the aubergine-loving Mrs Faz?
|
|
|
Post by onlymark on Feb 18, 2009 20:02:51 GMT
|
|
|
Post by bixaorellana on Feb 19, 2009 2:23:19 GMT
I make mine pretty simply: put the eggplant directly on the flame of the stove and blacken it all over. Remove and wrap in a double thickness of kitchen towel until cool enough to handle. You can then take the peel off with your fingers. Either put it into the food processor or into a bowl where you can mash it with a fork. Add crushed or minced garlic, a little fresh chile pepper, salt and either tahini or pulverized toasted sesame seeds. Smush it all together well, incorporate some olive oil, then taste it. You may decide to grind in some pepper & the taste will determine how much lemon juice you want to put in. You can also put in minced parsley if you wish.
|
|
|
Post by bazfaz on Feb 20, 2009 11:33:43 GMT
Thanks for the recipes. I think the one I liked best in Egypt was Mark's with lemon juice. The om ali sounds good. I saw it on menus but never got round to ordering it. Is it good?
|
|
|
Post by Deleted on Feb 20, 2009 11:54:03 GMT
Om ali is the dessert that disappears the fastest at buffets.
|
|
|
Post by onlymark on Feb 20, 2009 20:22:37 GMT
It's a comfort desert. One you eat in winter as you would bread and butter pudding. It's eaten a lot here during Ramadan as well. It should be more runny than in K2's picture.
|
|
|
Post by Deleted on Feb 20, 2009 20:48:31 GMT
I agree that it is runnier than in my photo -- I have always seen it downright soupy.
|
|