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.

Tzatziki

My first attempt at Tzatziki and Baba Ganoush (post to follow) were inspired when I decided I'm bored with Philadelphia as a dip base, especially in summer. Apart from being really high in fat, it really doesn't go with the typical Mediterranean diet. Don't get me wrong, I love my sweet chilli and blue cheese dips, but I find them more of a wintery thing....

Found these recipes in Rick Stein's "Meditteranean Escapes" book. I absolutely love him, his shows are an inspiration and he's truly a chef after my own heart, one who is less about being a pompous arse, and more about being a true lover of food. I slightly adapted them (i omitted spring onions from the Tzatziki for example).

Tzatziki - traditionally from Corfu

nom nom!  i love how fresh this looks and tastes.

This is great to serve alongside some freshly bbq'd chicken or lamb and pita :)