Friday, 28 October 2011

Recipes - Baba Ghanoush

Baba Ghanoush.  Baba Ganush.  Baba Ghannouj.  Doesn't matter how you spell it, this Middle Eastern dip is too die for!  A good babaghanoush has a real smokey flavour as it was traditionally cooked over an open fire.  Use this dip as you would any other; when entertaining, as a sandwich spread or to accompany meat.

1kg eggplant (about 2 medium-large)
1 lemon, juiced
1 tahini
2 cloves garlic, crushed to a paste
1/2 tsp cumin
1 tsp salt
2 tbs olive oil
1/2 tsp paprika

Step 1 - Prick each eggplant a few times with a knife, wrap in foil and cook on a covered BBQ on high heat for 40 minutes, turning halfway through.
Step 2 - Unwrap eggplant and allow to cool.   Halve them, scoop out flesh and transfer to a fine sieve for about 30 minutes to drain any excess moisture.
Step 3 - Place lemon juice, tahini, oil, salt and garlic in the bowl of a food processor and blend until combined.  Add eggplant and cumin and pulse once or twice.  Do not blend as you want the eggplant to retain some texture.
Step 4 - Transfer to a bowl and mix gently with a spoon.  Serve, sprinkled with paprika and a drizzle of oil.

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