When nature gives you eggplants (aubergines), make baba ghanoush. Making your own dips gives you control over the ingredients and the taste, without the extra preservatives. When eggplants are in season, you will want to make this great smoky dip. A few simple ingredients and a gas burner, and you have a fabulous tasting dip.
BABA GHANOUSH / EGGPLANT DIP
Prep: 10 mins
Cook: 45 mins
- 2 eggplants / aubergines
- olive oil
- 1 clove of garlic, crushed or grated
- 2 tbsp of greek/natural/plain yoghurt
- 2 tbsp of tahini
- 1 tbsp of chopped flat leaf parsley
- 20ml / 1 tbsp of olive oil
- salt to taste
- Preheat the oven to 160ºC / 325ºF / Gas mark 3.
- Cut one eggplant in half, lengthwise, and score the flesh in diamond shapes. Sprinkle with salt and set aside for 20 minutes.
- Pierce the other eggplant with a skewer, and place directly on the flame of a gas burner, turning from time to time to get an even smoked flavour. This will take about half an hour for the flesh to become very soft.
- In the meantime, rinse the salted eggplant, sprinkle with olive oil and place on an oven tray. Cover with foil and cook until tender (about 40 minutes).
- Place the smoked eggplant in a bowl, then cover with cling film. This will allow the flesh to separate from the skin.
- When cool enough to handle, cut eggplant in half, scoop out the flesh with a spoon and place in a food processor.
- When the oven-baked eggplant is cooked, scrape out the flesh with a spoon and place in the food processor with smoked eggplant and remaining ingredients.
- Blend until smooth, and adjust seasoning.
- Serve with lebanese bread or vegetables.