Uforic Food Cafe Torquay

Dips

Baba Ghanouj – Eggplant dip

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Eggplant is in season and so it’s time to start thinking of some creative ways of serving it.

A lot of people don’t really like eggplant, or aubergine as it is known is some places, all that much. I used to be one of them. It can be bitter if not treated to a nice sprinkling of sea salt, and if you under-cook it, it’s gonna have a funny, squeaky texture.

How do I like it best? Well, while I do love it in curries because its spongy flesh really soaks up all the flavours – You can’t go past it in a dip known as Baba Ghanouj.

It is an Arab dish and in some parts is served as an appetizer while in others they like it as a side-dish or salad.

With eggplants plentiful, why not give this recipe a go. This one is inspired by SBS Food Safari – the Lebanese episode. It’s creamy, delicious and very good for you!

Baba Ghanoush

 

  • 2-3 medium sized eggplant
  • 1½ tbsp tahini
  • 1 tbsp lemon juice
  • 1-2 cloves garlic
  • 2 tsp salt
  • 1 tbsp extra virgin olive oil
  • 1 tsp paprika

Method:

Grill whole eggplant over a gas flame, turning with tongs until the skin is evenly toasted. Soak in cold water for about 10 min to cool.

When cool, completely peel the eggplants and drain for 15-20 min. Place into a food processor with tahini, lemon, garlic and salt and process again until well combined and creamy.

Place the mixture in a serving bowl and drizzle with olive oil and sprinkle with a little paprika.

The recipe suggested finishing at the end with a chopped tomato and some parsley. Feel free to add it if you have it on hand.

Remember to also taste the dip before you serve it – the lemon, salt and tahini may need tweaking to suit your tastes.

I’ve also had some trouble in the past actually finding tahini. I always find it in the health food section at the supermarket. I’m sure you can get it from health food shops too. It’s basically a sesame seed paste – very strong in flavour – but very yummy 🙂

Be Inspired~

Lisa