baba ganoush - yum!
I have to admit that I am a savoury person - whilst others "need" TimTams, I prefer olives, pate and dip. And of all the dips, baba ganoush has to be one of my favourites. Simple to make, with eggplants doing so well this year, it was a must for a Sunday afternoon. Sorry no pictures of this one (we ate all the props!)
Baba ganoush
2-3 eggplants (or 8 Lebanese eggplants)
2 cloves garlic
salt
lemon juice (at least 2 lemons)
pinch cumin
1/2 cup fresh parsley, roughly chopped
tahini paste - 2-3 tablespoons
olive oil
Place the eggplant over a naked flame until skin burns and blisters. Turn until most of the eggplant is done. Place eggplant in a plastic bag to sweat.
When cold enough to handle, peel away the blackened skin. It does not matter if small flecks are left on the eggplant.
Using a mortar and pestle, crush the garlic with a little salt to a smooth paste.
In a food processor, combine eggplant, garlic, parsley, cumin, lemon juice and tahini. Add a dash of oil for consistency. Add more lemon juice and black pepper to taste.
To serve, place in a bowl and drizzle olive oil over the top. Sprinkle with paprika for decoration.
Enjoy!
Baba ganoush
2-3 eggplants (or 8 Lebanese eggplants)
2 cloves garlic
salt
lemon juice (at least 2 lemons)
pinch cumin
1/2 cup fresh parsley, roughly chopped
tahini paste - 2-3 tablespoons
olive oil
Place the eggplant over a naked flame until skin burns and blisters. Turn until most of the eggplant is done. Place eggplant in a plastic bag to sweat.
When cold enough to handle, peel away the blackened skin. It does not matter if small flecks are left on the eggplant.
Using a mortar and pestle, crush the garlic with a little salt to a smooth paste.
In a food processor, combine eggplant, garlic, parsley, cumin, lemon juice and tahini. Add a dash of oil for consistency. Add more lemon juice and black pepper to taste.
To serve, place in a bowl and drizzle olive oil over the top. Sprinkle with paprika for decoration.
Enjoy!
Comments