Baba Ganoush

Well we are definitely not talking about some BABA in food column, as it sounds. Baba Ganoush is a famous Middle Eastern dish. So how did it get this name? The Arabic term means "father of pestle" ("baba" means

father and "ghanuj" derives from "ghan", stone for pressing cheese or grain.) 

Middle Eastern cuisine is a burst of flavors and is very similar to Indian cuisine. The ingredients in both the cuisines are almost identical. In Syria and Lebanon, baba ghanoush is a starter or appetizer; in Egypt it is mostly served as a side dish or salad.

It is made of eggplant blended with finely diced onions, tomatoes, and other vegetables blended with tahini, garlic, salt, white vinegar and lemon juice.

 

 Cumin and chili powder can be added. It is normally served with a dressing of olive oil and pomegranate concentrate. 

 

 

Does it remind you of something Indian? Yes it’s very much like Baigan ka Bharta except for few local ingredients. It does have that roasted taste of eggplant which lingers. So would you like to try a Middle Eastern Bharta with pita bread in desi style?

French Onion Soup

When winter is around the corner, soups are the best bet to keep warm. Let’s make the French Onion soup.

Take 1/2 stick butter, 3 large onions, sliced, 1 cup dry white wine, 3 cans chicken broth, salt and thyme leaves to taste, 4 slices French bread, toasted, 1cup shredded Swiss cheese. Melt butter in large skillet over medium heat. Add onions, cook and stir 15 minutes or until onions are soft and lightly browned. Stir in wine.

Combine onion mixture, broth, Worcestershire sauce, salt and thyme in slow cooker. Cover; cook on LOW 4 to 4-1/2 hours. Ladle soup into 4 bowls; top with bread slice and cheese.Garnish with fresh lime, if desired.