I don't know when I first heard about 'baba ganoush', but I have loved it ever since. Don't you just love saying that? It just rolls off your tongue! Oh, and tastes good! A friend of mine has been cooking with Lebanese recipes lately and shared her recipe stash. I've been thinking about making aubergine dip for a few weeks now, and yesterday I happened to see an organic aubergine in the shop (which I think I have never seen before). Fate? I think so. I modified the Lebanese recipe to suit what I like and had in the fridge, so my recipe is more inspired by baba ganoush than it is genuine Middle-Eastern food.
p.s. This recipe only makes about a dessert bowl full of dip, so don't want to waste energy by having the oven on half empty; double the ingredients or maybe roast some corn on the cob at the same time?
Aubergine dip / Baba ganoush
1 small aubergine (about 300g), organic if you can find one
2 organic garlic cloves
1/2 or 1/4 organic tomato, to taste
1 tsp organic lemon juice
1 tsp organic olive oil
A pinch of sea salt
Pepper
Cut the leafy top off the aubergine and slice them in half. Chop the garlic tips too (don't peel them, the peel keeps them from burning). Lay the aubergines and the garlic on a baking tray, pour olive oil evenly on top and roast at 200°C for about an hour. Let them cool for a few minutes before you continue. The flesh will come off the mushy aubergines easily, so scrape it into a bowl with a spoon. Use some of the charred flesh too, for extra smoky flavour. Add the roasted garlic cloves; squeeze them until the soft garlic plops out of the skins. Mash with a fork or purée the contents with a hand held blender. Chop half of a tomato finely, toss in the amount you want to use and then add the other ingredients. Taste carefully and add more lemon, salt and pepper to taste.
0 comments:
Post a Comment