All through the holy month of Ramadan, Bangladesh Post will share some delectable recipes by culinary artist Afroza Naznin Shumi. Take a look, put your apron on and get cooking. Here goes the 3rd part.
2 large aubergines (about 650g)
Juice of 1 lemon, plus a little extra
2 tbsp tahini
2 garlic cloves, crushed
3 tbsp chopped mint or flat-leaf parsley
1 tbsp pomegranate seeds (optional)
2 tbsp extra virgin olive oil
Blacken the aubergines over a gas hob or barbecue, turning regularly with tongs, until completely charred and collapsed. Allow to cool.
Slit the aubergines lengthways and scoop out the flesh in long strands, discarding the skins. Put in a sieve and leave to drain for 30 minutes, or squeeze out if you're in a hurry.
In a serving bowl, stir the lemon juice into the tahini until it loosens up. Add the garlic and two-thirds of the chopped herbs, and season again to taste. Add a squeeze more lemon juice if necessary.
Mash the aubergines gently with a fork, and then stir into the tahini mixture. Top with the remaining herbs and the pomegranate seeds, if using. Pour a moat of oil around the edge and serve.
For the salad:
2 tbsp olive oil
1 (15-ounce) can garbanzo beans, drained and rinsed
2 tsp ground cumin
2 pints tomatoes, cucumber,
¼ cup chopped fresh flat-leaf parsley leaves
For the vinaigrette:
2 tbsp olive oil
1 tbsp sherry vinegar
1 tsp minced shallot
Freshly ground black pepper
For the salad, heat the oil in a large skillet over medium-high heat until shimmering. Add the beans and spread out into a single layer. Cook without stirring until lightly browned on the bottom for 3 to 4 minutes. Stir, add a big pinch of salt, and spread the beans out again. Cook for another 2 minutes, then stir and spread out again as required, until golden-brown and blistered on all sides. From start to finish, this will take about 6 to 7 minutes total.
Remove from the heat, add the cumin, and toss to coat. While the chickpeas are cooking, make the vinaigrette. For the vinaigrette, whisk the oil, vinegar, shallot, a pinch of salt, and a few grinds of black pepper together in a large bowl. Add the chickpeas, cucumber, tomatoes, and parsley to the vinaigrette. Toss everything to combine. Taste and adjust seasoning, adding more salt and pepper as needed.