Back to Lunch

There is much to write about concerning politics and international affairs right now in my neighborhood, but I found today's lunch so good that I thought it was time to get down what I am actually eating.



A simple way to cook trout:

--olive oil
--chopped parsley
--salt, pepper
--behead fish, clean it
--season with salt and pepper
--fry for five minutes on both sides

Baba Ganoush - a delightful eggplant dish

2 medium eggplants
1 bulb garlic
1/2 cup plain yogurt
1/4 cup tahini paste
Juice of one lemon
salt & pepper

Baba Ganoush is meant to have a smokey eggplant flavor. .

Oven Temp: 400°
Pan Type: sheet pan

Preheat your oven.

--slit the eggplant
--place the eggplants into a pan
--Put pan into the oven and roast for roughly 45 minutes or until the eggplant collapses
--when cooled chop off the head of the eggplant, cut in half, and then the skin will easily peal off.
--Many recipes will say to place everything into a food processor. This is not the traditional way, but if you don't like seeds or chunks of eggplant, then do that. Our office's manager who also cooks for us just chops the eggplant very finely.
--As for the garlic, also chop finely and add salt. Mash chopped garlic and salt together until you have a paste and mix into eggplant.
--It is optional to add a half cup of plain yogurt which will cut the bitterness of the eggplant
--pour in 1/4 cup of tahini (sesame paste)
--squeeze juice of one lemon
--stir with whisk

Our office manager also chops red and green peppers into the dish at the end. Or you can just use them for dipping.

Enjoy