I am normally not particularly fond of tahini as a dressing, but drizzled over these aubergines and tomatoes it is quite delicious. this is a simple recipe that makes a nice lunch or a side to a larger meal at the weekend, especially my sumac roasted chicken.
I have had a very complicated relationship with aubergines in my life. When I was tiny, I used to push it off my plate and now I surreptitiously give myself bigger portions as I simply cannot get enough!
Stuffed vegetables are a very popular in the Middle East; stuffed zucchini, aubergine, carrots, potatoes, cabbage, vine leaves and more. The most common in my house growing up where aubergine, zucchini, vine leaves and cabbage. My Mama could spend hours making large pots of these stuffed vegetables that could last from hours to days. They are a real family favourite. While these are usually stuffed with meat and rice, I have made mine vegetarian and a lot more nutritious.
Baba Ghanoush is increasingly popular in the UK, throughout Europe and North America. This makes me very happy as I want people to eat it, and I also want them to try my recipe. The way I make it is a very traditional way that the women in my family have been making it for generations right at the heart of where the dish originates from. I remember the delicious smoky smell of chargrilled aubergines wafting through the warm air of our house when I would return from school.