Babaganoush

Babaganoush is a delightful dip that like Hommous can hold its own either as part of a mezza plate or on its own on grilled bruschetta, wedges of raw vegetables, crackers, fresh bread or if you're like me, scooped on to potato wedges!

Here is my easy-peasy recipe for

Bowl-You-Over Babaganoush

You will need to roast a large eggplant (aubergine). Personally, I either pop it on the BBQ about an hour before the meat goes on or bake it in a hot oven until it is cooked through (about an hour) and the skin is blistered and black. I love the smokey flavour the BBQ imparts so that is my preference.

Chopping the top off first, cut the eggplant in half lengthways
Scoop out the steaming pearly pulp with a spoon, seeds and all and place into a mixing bowl
Scrape the insides of the skin the get those browned caramelised bits - they are the tastiest! But try to get as little of the actual black skin as possible

Once you have all the eggplant pulp in your bowl, mash it up with a fork to the desired fineness. I like mine quite chunky, but others like it smooth and creamy (to get it really smooth use your food processor). To this, add:
1. one tablespoon of tahini
2. one tablespoon of good olive oil
3. one teaspoon of salt and some pepper to taste
4. the juice of one lemon
5. one teaspoon of crushed garlic (no lumps!), about 1 clove

Taste it and adjust to your personal preference. I also like to add a very finely chopped tomato (what can’t be improved by adding a lovely ripe tomato??)

Served cold as an accompaniment for meats such as kibbeh, kafta or shish kebabs, you can also slather left over Baba on your meat sandwiches at lunch time or serve as a dip with crunchy pita crisps. Yummy is babaganoush dolloped on baked potato wedges. swoon......

Get the May/June order form by clicking here