About Baba Ghanoush

Some parts of the Levant, baba ghanoush is a starter or appetizer; in Egypt it is mostly served as a side-dish or salad. It is made of aubergine with finely diced onions, tomatoes, and other vegetables blended in. It is normally served with a dressing of oil and pomegranate concentrate. It is made of roasted, peeled, and mashed aubergine, blended with tahini, garlic, salt, and lemon juice and topped with olive oil. Cumin and chili powder can be added. A similar dish is known as mutabbal in the Levant. In the traditional method, the eggplant is first roasted in an oven for approximately 30 minutes. The softened flesh is scooped out, squeezed to remove excess water, and is then pureed with the tahini. There are many variants of the recipe, especially the seasoning. Seasonings include garlic, lemon juice, ground cumin, salt, mint, and parsley. When served on a plate or bowl, it is traditional to drizzle the top with olive oil.[3]

(In Photo: Syrian Style baba Ghanoush)

It is eaten in Turkey, where it is called patlıcan salatası (meaning “eggplant salad”). And, in Greece, it is called μελιτζανοσαλάταmelitzanosalata (meaning “eggplant salad”). An Israeli variation of the salad is made with mayonnaise.[4] There is also Bulgarian eggplant salad/spread, called Kiopolu Кьополу.

Indian Baingan Bartha is a dish similar to baba ghanoush. It is similarly prepared by grilling eggplant over open charcoal flame to impart a smoky flavor to the flesh. It is then cooked with an assortment of spices, tomatoes, garlic, and onions. It is commonly served with breads like Paratha, Roti, and Naan.

In West India, yogurt and chopped onion are added to roasted eggplant along with various seasonings. The dish, typically served as a side, is called Bharta.(Wikepedia)

Sou-berag -(Armenian Lasagna) Recipe

1 lb lasagna noodles
1/2 cube melted butter
1 lb. grated Jack cheese
1/2 pint small curd cottage cheese
1/2 pint Ricotta cheese
2 eggs [well beaten]
1 cup chopped Armenian or Italian parsley
1/2 teaspoon salt
1 teaspoon white pepper
1 tablespoon chopped fresh mint leaves [optional]

Cook lasagna noodles in salted water until soft and pliable. Lightly butter a baking dish and line with a layer of noodles.

Mix the remaining ingredients together and layer a portion of this on the noodles. Add another layer of noodles and another layer of the mixture. Make sure the last layer is noodles.

Brush the remaining butter on top of the noodles and bake in a 350 degree oven until golden brown.

Cut into 3 inch squares and serve. Good hot or cold.

Sou-Berag by Michelle Karam

Sou-Berag by Michelle Karam

For more Armenian Recipes visit: http://www.thegutsygourmet.net/armenian.html