Wagas

E3F5E06D-DCFB-42BC-B1C7-5F592CB3C0F3With the flavours of mango, pomelo, cilantro, peanuts and chicken and a tangy-spicy sauce to go with it. You have your perfect lunch! A light still very tasty lunch. Loved it! Even tried it an evening, perfect!!

Australian Jackie Yun and her Danish business partner John Christensen started Wagas just when we moved to Shanghai in 2002. They had the perfect timing. Because believe it or not, there weren’t many western places around at that time. I had lunch there many times, especially with Claire, one of my English best friends who just lived around the corner from the first place.

Yummie salad

The summer is still here, and what can be better than a salad, Tsatsiki and some  Baba Ghanoush.  The way to do it I’ve learned from some Lebanese friends. And it is fantastic! Here is Hanady’s recipe;

1 large or 3 Long Eggplants
1 Garlic Clove
1 tablespoon Lemon Juice
2 tablespoons Tahini
Salt
To Garnish: Olive Oil, Sumac, Parsley
Instructions

Prick the eggplants with a fork and place directly on your stovetop burner. Rotate the eggplants to get an even char on all sides. When all sides are charred and the eggplant is soft remove from heat and set aside until they are cool.
Once cool, remove the skin and discard.
Place the peeled eggplants, garlic, lemon juice, tahini and salt in a food processor and blend until smooth.
Garnish with olive oil, sprinkling of sumac and parsley.
Serve with pita bread, cucumbers, carrots or cherry tomatoes