shorabat freeka Green wheat soup mutabel Eggplant Dip muhammara Nut and Chili Dip foul M’dammas Dried Fava Beans in oil siwani djaj Pan-roasted Chicken Um Ali Milk and Pastry Pudding BABA GANUJ 2 Lb (1kg) eggplants 1 large tomato 1 green pepper 1 medium-size onion 2 garlic cloves 1 tablespoon salt 1 tablespoon mint 2 tablespoons olive oil Roast the eggplants by placing on baking dish in medium oven approx one hour until the skin is charred and begins to split. When the eggplants are cool enough to handle, break open and scoop out the pulp. Mash the pulp with a fork to a smooth puree, then add olive oil and lemon juice.Chop vegetables finely, then add them to the mashed eggplants and mix well.