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Tuesday, November 6, 2012

Baba Ganoush - Spiced Eggplant Dip

Here I go with yet another dip recipe, but I can't seem to go past this one as it was a definite highlight of the last cheese and dip platter I had going at supper not long ago. And by supper I mean the meal you have, well after dinner time, when you are supposed to be sleeping, but find yourself craving something moreish (we've all been there!).  With summer approaching here and the days getting longer, it calls for less time in the kitchen and more time outdoors.  Home-made dips are the best for when you want something flavoursome, and you want it quick.  Whip a dip up in no time and tear up some flatbreads, slice some crusty sourdough or just open a cheeky pack of crackers to enjoy.  Many Middle Eastern and Mediterranean restaurants start their meal banquets with dips as an entree - and I hate when they only give you a teency-weency bit of dip - especially if it's good. My home-made dips allow for abundance so you needn't miss out. Check out a previous post Four Dips worth Double Dipping.
1 large Eggplant, use a small knife to slice a few vertical lines to allow for heat to escape (otherwise it will explode in the oven)
2 tbsp x Olive Oil
2-3 tbsp x Tahini
2 cloves x Garlic, crushed
2 tbsp x Lemon juice
1 tsp x Cumin powder
Salt to taste

Olives for garnish (optional)
Turn on the grill section of your oven (or broiler depending on where ya from!)

Put the eggplant in a heatproof dish and place under the grill for about 30-40 minutes or until the inner flesh collapses, 
Be sure to turn every 10 minutes to ensure it cooks evenly
You may want to blacken the skin over a gas flame but this is optional (I reccommend it for the exceptional smoky flavour it develops)
Wrap the eggplant in cling wrap and allow to cool for about 20 minutes
When cool enough to handle remove the skin and mash up the flesh
Place all ingredients into a food processor with the eggplant and pulse to combine

Adjust seasoning to taste - add extra salt, lemon or olive oil if desired
Serve with your choice of bread and enjoy with some olives on the side

Baba Ganoush will keep for up to a week in a sealed container at the back of the fridge
"I love the mellow depth of flavour that comes from smoking the eggplant - the dip takes on a sweetness unlike no other, and the lemon and cumin compliment it perfectly."

1 comment:

sasha black said...

just made this, added a bit of spice, nice going to have a look round the rest of your blog now...