Baba Gannouj (Batenjan Mtabbal) And Potato Wedges

My children always tell me “Mum, do you know why we love your food?” And their answer is always “because you cook with love”. I believe that we have to do everything with passion to succeed; doing something for duty’s sake alone will never make any real achievement. I always remember this while I am cooking, and I feel happy especially when I am making something I know that my children enjoy. This is why I made today two side plates with the salad beside the main dish, because my son loves my Batenjan Mtabbal and he is inviting a friend of his for dinner.

The eggplant with Tahini is a main late from our Lebanese Mezze and it is very appetizing.

Ingredients:

• 2 large eggplant
• 2 clove of garlic crushed
• 1/2 cup Tahini
• one lemon squeezed
• 1 teaspoon salt
• Some pomegranate seeds for decoration
• olive oil

Preparation:

• Grill the eggplants til it looks wrinkled and soft. Let them cool, then peel them and crush them
• Add the crushed garlic and salt to the eggplant and mix well with the spoon
• Add the Tahini and the lemon juice, mix and adjust the amounts to taste (if you like more salt and lemon)
• Place the eggplants in a serving plate and decorate with the pomegranate seed and some olive oil

Potato Wedges are very popular all over the world there’s a million ways to make it. Today I prepared it with some extra spices than what I usually use, and it turned out quite good:

• For 4 potatoes’ worth, I mix: 2 tablespoon of olive oil with 1 tablespoon of ground onion, 1 teaspoon of ground garlic, 1 tablespoon paprika, 1 tablespoon salt, a pinch of black pepper and 2 tablespoons of grated parmesan
• Marinate the potatoes in this mix for an hour in the fridge
• Preheat the oven to 180 degrees then cook the potatoes for about 30 minutes

ET VOILA..C’EST TOUT!