Baba Gannouj (Batenjan Mtabbal) And Potato Wedges Recipe

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