Batingan bi Jibn
(Baked Aubergines with Cheese) Recipe

Origin: Arabic Period: Traditional

Ingredients:

2 large aubergines (eggplants)
2 tsp dried mint
2 ripe tomatoes, blanched, peeled, de-seeded and chopped
1 garlic clove, finely chopped
freshly-ground black pepper, to taste
350g goat's cheese

Batingan bi Jibn
(Baked Aubergines with Cheese) Preparation:

Method:

Place the aubergines under a grill (broiler) and cook, turning frequently, until the skin is charred and blistered all over. Set aside until cool enough to handle.

When you can handle the aubergines peel them and chop the flesh. Mash lightly in a bowl then add the mint, tomatoes, garlic and black pepper. Mix and mash to combine then spoon the mixture into a shallow baking dish and crumble the cheese over the top. Place in an oven pre-heated to 200°C and bake for about 25 minutes, or until the cheese has melted and is golden brown.

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