Il y a assez visiblement un effort du Akhbar pour faire connaître les traditions du Sud sous d’autres angles que la prétendue passion de ses habitants pour le martyre ou leur refus atavique de payer l’électricité (comme s’y complaisent d’autres médias). Et c’est bien agréable de lire cette chronique particulièrement salivatoire sur les aubergines.
In the coming days, housewives in the South will begin to grill huge amounts of aubergines. They will be of the large black variety, known as ‘globular’ in the South. The aubergines are being prepared to be stored and then used for Baba Ghannouj as part of the winter larder.
“I have been doing this for twenty years. Never have I needed Baba Ghannouj in the winter and not found it. All I have to do is get a jar from the shelf, open it and add the necessary salt, lemon juice, garlic, tahini and olive oil. I serve it as if I had just freshly grilled the aubergine,” says Kamila Dhaher from the town of Kafr Rumman.
She believes that Southern women’s insistence on grilling the aubergine on wood fires is with good reason. “Grilling over a wood fire gives the aubergine a distinctive taste, so tasty, there is nothing like it. And it lasts in storage for a whole year.”