Sample recipe from The Cooking of the Middle-East: Baba ghannoj (cold aubergine purée with lemon juice)

I love the sound of the name for this dish, just as I love aubergines.

First, however, is the recipe for Taratoor, a sesame sauce that is used in this Baba Ghannooj recipe:

3 medium-sized garlic cloves, peeled and finely chopped
1 cup tahini (sesame paste)
3/4 to 1 cup cold water
1/2 cup fresh lemon juice
1 scant tsp salt

Mash the garlic to a paste with a pestle or wooden spoon. Stir in the tahini. Beat in 1/2 cup of water, the lemon juice and the sale with a whisk or spoon. Still beating, gradually add more water until the sauce has the consistency of thick mayonnaise and holds its shape almost solidly in a spoon.

Baba ghannooj:

1 medium aubergine (about 1 lb./450 g)
3 tbs fresh lemon juice
1 1/2 tbs taratoor sauce
1 large garlic clove, peeled and finely chopped
1 scant tsp salt
2 1/2 tsp olive oil
2 oz. (ca. 55 g) finely chopped onions
1 tbs finely chopped parsley, preferably flat-leaved

First, roast the aubergine: prick it in 3-4 places with the prongs of a long-handled fork, then impale it in the fork and turn over a gas flame until the skin chars and begins to split, OR pierce the aubergine, place it on a baking sheet and grill about 4 inches (10 cm) from the heat for 20 minutes, turning it to char evenly all over [alternatively, use a crème brûlée torch].

When the aubergine is cool enough to handle, skin it, cutting away any badly charred spots of flesh. Cut it in half lengthways and chop finely. Then mash it into a smooth purée, beat in the lemon juice, taratoor, garlic and salt. Adjust taste if necessary.

Serve in a bowl, garnished with olive oil, chopped onions and parsley.

To eat, scoop up with pieces of khobz (Arab bread) or pitta bread [or eat with a spoon].

Sample recipe from: The Book of Thai Cooking: Stuffed aubergine

I really like aubergines, and this looks like a tasty recipe.

Serves 4.

2 aubergines (eggplants), each weighing about 225 g
2 garlic cloves, finely chopped
2 stalks lemon grass, chopped
2 tbs vegetable oil
1 small onion, finely chopped
175 g chicken breast meat, finely chopped
2 tsp fish sauce
25 leaves of Thai basil (holy basil)
Freshly ground black pepper
Thai basil leave for garnish

Preheat the grill in your oven. Grill the whole aubergines for about 20 minutes, turning frequently, until they are evenly charred all over.

While the aubergines are cooking, grind the garlic and lemon grass together in a mortar. Set aside. Heat the oil in a wok, add the onion and fry, stirring occasionally, until golden. Add the garlic/lemon grass paste, fry for 1-2 minutes, then add the chicken. Stir fry for 2 minutes. Add the fish sauce and basil and plenty of pepper.

Cut each aubergine in half lengthwise. Carefully scrape most of the the flesh from inside the skins and put in a bowl. Keep the skins hot. Cut the flesh into pieces with scissors. Put in the hot wok and stir-fry with the chicken mixture for about 1 minute. Put the aubergine skins on a hot serving platter and divide the chicken mixture between them. Garnish with basil leaves.