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Alice is

cooking babaganoosh with herbed yoghurt and walnuts

August 22, 2014

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This is a really nice way to enjoy babaganoosh. Rather than just using it for scooping up with bread, make it part of a kind of middle eastern salad of sorts.

My babaganoosh recipe is here

The rest is just decoration:

Macerated red onion. Finely slice a red onion, and pour red wine or white wine vinegar over, leave for about half an hour

Toast some walnuts

Mix yoghurt or labne with some chopped mint, parsley, or whatever soft herbs you have. Season and add a little olive oil.

Layer the babaganoosh, yoghurt and pickled red onion, then sprinkle the walnuts and mint over. Would be really nice with lamb.

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2 Comments

  • Ruta

    August 29, 2014

    Oh my gawwwwd I LOVE babaganoosh. It’s the best thing ever!! I could eat this every day

  • Alice Feaver

    August 29, 2014

    Ha, c’mon Ruta we both know that’s not true — you’d get bored! x@Ruta:

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