Baba Ganoush... (or Aubergine Caviar)

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!

crispy homemade chapatti "pitas" — crispy homemade chapatti “pitas”

Aubergines and garlic, ready to roast.. just drizzle some olive oil over the tops, sprinkle with sea salt and cumin powder and they're ready to go in! They'll take about 30 minutes :) — Aubergines and garlic, ready to roast.. just drizzle some olive oil over the tops, sprinkle with sea salt and cumin powder and they’re ready to go in! They’ll take about 30 minutes 🙂

That's the Tehina and roasted garlic ... whizz that together with the aubergine and the rest of the ingredients... I find that a stick blender is best for this :) — That’s the Tehina and roasted garlic … whizz that together with the aubergine and the rest of the ingredients… I find that a stick blender is best for this 🙂

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!!

Baba Ganoush.. (or aubergine caviar!!)

Prep time: 40 mins

Total time: 40 mins

Serves: 8-10

Ingredients

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

Instructions

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.

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