Eggplant Dip (Babaganoush)
Great alternative to dairy-based dips – delicious with bread, pita or vegetables. Or make it into a salad by adding a handful of cherry tomatoes and some chopped cucumber!
1 large eggplant (or 2 small)
1/3 C tahini
2 Tbsp water
1-2 Tbsp lemon juice
1 Tbsp olive oil
1 garlic clove, crushed (or more if you like)
½ tsp salt
¼ tsp pepper
First you need to blacken the eggplant- leave it whole and you can do it in the oven at 450˚, on the grill, or even on a gas burner on top of the stove. Blackening the skin on the outside really imparts a lovely smoky flavor to the dish, so don’t be afraid to really go for it. Another key element is getting the flesh inside the eggplant totally cooked and collapsed. So if you blacken the outside and it still seems as though the inside is raw, throw it in the oven to completely cook it. When the eggplant is totally soft and collapsed, cut a slit in the skin and use a spoon to scoop out the flesh. Mix it with the rest of the ingredients. If it seems too lumpy and goopy for your tastes, put it in a food processor and give it a blitz.
- Add 3 Tbsp chopped parsley or cilantro (or both!)
- substitute yogurt or sour cream for the tahini
- add 1 Tbsp pomegranate molasses (sweet-sour flavor)