Janna Gur

I am hooked. The best present this Diwali has been a gift from the upstairs neighbours- a cookbook by the well known Israeli chef- Janna Gur. I love it. More than a cookbook, it is also a book about cuisine origins, food customs. great restaurants and more. I already tried a brilliant dip from the book and will share it right away.
Popularly known as Baba Ghanoush, in the book it's called the roasted eggplant and tahini dip.
Here's how to make it:

• 1 roasted eggplant- flame roasting is best
• 1 tablespoon tahini
• 1/2 cup yoghurt
• 2 cloves garlic- pounded
• 2 tablespoons lemon juice
• Salt and pepper to taste
• Mix all the above for a delicious dip

It was so fab that we finished it in one sitting. Try it. It never sounded so easy :-)