Monday, June 21, 2010

Baba Ganoush

Mmmm love love eggplant, and love love tahini, so naturally was really happy to find Rick Stein's book contained a recipe for this, one of my favourite dips.

My adaptation involved a little more garlic, lemon and olive oil than the original recipe (anyone who knows me takes this for granted :P).
add some good extra virgin olive oil to garnish

When making it, it's important not to burn the eggplant as it will taste like smoke nor leave it too raw as it will be bland.

  • 1 kg medium sized eggplant (Aubergines) - leave whole!!
  • 4 garlic cloves
  • 3 tablespoons light tahini paste*
  • juice of half a small lemon
  • 1 tablespoon extra virgin olive oil, plus extra to serve
  • Salt
  • A mix of Pitta bread/crackers/galletti to serve

Pierce aubergines near the stalk end with a fork to prevent them from bursting. Preheat the grill to the highest setting. Grill aubergines for about 40 minutes, depending on their sezi, turning them regularly until the skin is black, the insides should feel very soft and they smell "smoky". I turned them around every 6 minutes.

Cut the aubergines in half lengthways and scoop out the soft creamy flesh into a bowl. It will pretty much fall out anyway. Mash with a potato masher until it's a course paste.

Smash the garlic as in the previous (Tzatziki) recipe, and add to the aubergines with the tahini, lemon juice, olive oil, and maybe a little more salt to taste. Mix well.

Transfer to a shallow serving bowl and spread it out, making a little hollow in the middle (or as I do, just allow little puddles and dips for the oil to gather) and drizzle with some Olive oil.

You can garnish with some chopped (flat leaf) parsley or ideally, use pomegranate seeds.


*light refers to hulled sesame seeds, not low in fat. It's just the same fat/calorie content as the dark one.

No comments:

Post a Comment