Smoked aubergine dip, aka baba ganoush, is absolutely delicious and surprisingly light. It makes a great substitute for hummus if you want something a bit fresher for spring, and the smoked flavour lends a wonderful depth when used as a sandwich spread or in a wrap. You can even put a few dollops on a bowl of pasta, or add some extra olive oil and water to thin it down to dress a salad. See the full recipe at Food.com.
- 2 large fresh firm skin eggplants (2 cups after roasting and squeezing per recipe)
- 1⁄2 teaspoon ground cumin
- 3 garlic cloves, crushed
- 1 teaspoon salt
- 120 ml tahini (sesame paste)
- 40 ml lemon juice
- 100 ml extra virgin olive oil
- Char eggplants over a direct flame or roast in the oven until skin has blackened.
- Set aside in a bowl covered with plastic wrap until cool enough to handle, then peel.
- Squeeze the flesh/pulp until most of the juices have been drained.
- In a food processor, blend warm eggplant, with cumin, garlic, salt, tahini and lemon juice until it is a smooth paste.
- Then while still blending the eggplant mixture slowly drizzle in olive oil.
- Season to taste and serve with your favourite bread or crudites.