|Brinjals on the fire|
|Roasting sesame seeds|
|Grinding cumin seeds|
I prefer to grill the brinjals on a wood fire. The wood from the old apricot trees, made the perfect fire to char the outer skin of the brinjals. Charring the brinjals on an open fire, gives them a delicious smokiness that is called for in proper baba ganoush.
I agree that making the ingredients for baba ganoush from scratch is not advised if you want a quick lunch. But I indulge it to savour the fragrance of the journey of making this middle-eastern dish. It gives me a sense of pure enjoyment. Knowing the journey of each ingredient as it becomes a dish that can be enjoyed with friends on a hot summer’s day under the oak tree.