Our Moroccan plates: Babaghanoush
I spent two wonderful years in Morocco and loved eating these dishes, whilst Lola’s father was a Pied-Noir and instilled in her a love of Maghrebian foods, flavours and culture. Today, this is a frequent introductory plate for ourselves and friends as they arrive, especially when the rich afternoon light is pouring into the garden illuminating the Bougainvillea that hangs languorously from the roof.
This recipe is part of a 5 set of recipe’s that will complement each other for any ocasion, so you will have plenty of options for appetizers:
|2 Eggplant / Aubergine
|100ml olive oil.
|10x anchovy fillets
|5x garlic cloves
|Salt, pepper, lemon juice