I love dips…. all kinds… they’re fun starters… easy aperitifs… match them with a lovely light rose… or even a vermouth, and its a great start to a party! We are always looking for easy recipes… quick, time-friendly dishes that will also impress at some level..
Baba Ganoush is one of those kind of starters… it’s a lot like hummus..it’s base is Tehina.. sesame paste, and has a smokiness about it that’s all too satisfying… dip pita, veggies or whatever you like in it… I made my own “pita” chips by cutting up some ready made “chapattis” into little triangles, drizzling over some olive oil, sea salt and a little cumin powder… pop them in the oven at 190 degrees while the aubergines are baking… they’ll take abut 5 minutes to crisp up … et voila!
Trying to find the right recipe for this simple plate was actually a little challenging… but David Lebovitz nailed it , in my opinion, so I’ve based mine on his… he is, after all, THE genius! He roasts the skins first, but I took the short cut and left that bit out… yes, lazy mornings are like that! And that’s ok! I’m still getting back to routine.. yes, I know it’s mid September and most people around the world never got OUT of their routine but her, I live in sunny, relaxed Spain!! A whole other world here!:) Now go and make this delicious dip… it’s GOOD!!
- 2 medium-sized eggplants
- 1/2 cup tahini (sesame paste)
- 1 1/4 teaspoons coarse salt
- 3 tablespoons freshly-squeezed lemon juice
- 3 cloves garlic, peeled and smashed
- a pinch chile powder
- 1 tablespoon olive oil
- a half bunch picked flat-leaf parsley
- Preheat the oven to 190C.
- Prick each eggplant a few times,
- Place the eggplants on a baking sheet , along with the garlic. Drizzle with olive oil, sea salt and a pinch of cumin powder and roast in the oven for 20 to 30 minutes, until they’re completely soft; you should be able to easily poke a paring knife into them and feel no resistance.
- Remove from oven and let cool.
- scrape out the pulp. Puree the pulp with a stick blender or food processor with the other ingredients until smooth.
- Taste, and season with additional salt and lemon juice, if necessary. Serve drizzle with olive oil, perhaps some herbs and with crackers, sliced baguette, or toasted pita chips for dipping.
- Storage: Baba Ganoush can be made and refrigerated for up to five days prior to serving.