smoky eggplant dip (baba ghanouj)

I’m somewhat of a grazer, preferring to pick throughout the day or at least eat many small meals instead of few larger ones. Our dinner often consists purely of a handful of homemade dips, good quality cheese and dukkah with olive oil, with the leftovers making for the perfect lunch or between-meals snack the next day. Picking up a voluptuous eggplant at the markets this morning meant only one thing: smoky eggplant dip. Two reasons for this: I’m a big fan of said dip, and because preparing eggplant in any other fashion scares me stupid.

IMG_20150704_141732

IMG_20150704_141831

I’ve been scarred many a time by my own failings in the kitchen involving a tough moussaka and a spongy curry, to name a few. Of all the vegetable friends I make in the kitchen, eggplant simply ain’t one of them. That and five years of vegetarianism ensuring I was limited to dishes containing what seemed to be the vegetarian’s ‘holy trinity’ (capsicum, zucchini and eggplant), not exactly my favourite flavour combination. I’m certain I simply need more practice with this purple gem, as my Nonna’s ‘melanzane parmigiana’ is one of my favourite things in her repertoire. But then again, if your Nonna is doing a fine job of said dish, shouldn’t I let sleeping dogs lie? I’ll stick with my baba ghanouj, thank you very much.

IMG_20150704_142001

smoky eggplant dip (baba ghanouj) – makes approx 1-1.5 cups – gluten free + vegan

you’ll need…

  • 1 large eggplant, halved lengthways
  • 1 tbsp tahini
  • juice of 1 lemon
  • 1 tsp cumin
  • 1 small clove of garlic
  • few tbsp of extra virgin olive oil, to smooth out the mix
  • salt and pepper, to taste

here’s what you do…

  1. Preheat your grill to it’s highest setting. Place the two eggplant halves, skin side up, on a tray lined with foil. Grill until the skin is blackened and the flesh can be pierced easily with a skewer. The timing of this will vary depending on your grill and the size of your eggplant, but mine took roughly 30 minutes. Keep your eye on it, checking every 5 minutes or so.
  2. Allow the eggplant to cool slightly before scooping the flesh into your food processor. Add remaining ingredients except the oil and whiz, adding the oil 1 tbsp at a time whilst processor is running. Make sure you only add enough oil to smooth out the mixture, allowing for a creamy, homogenous dip.
  3. Season to taste, even adding more lemon or cumin if you wish. Serve drizzled with fresh olive oil and black sesame seeds, if you wish, alongside fresh, warm bread.

One thought on “smoky eggplant dip (baba ghanouj)

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s