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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.

baba ganoush

Ingredients

  • 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

Method

  1. Char eggplants over a direct flame or roast in the oven until skin has blackened.
  2. Set aside in a bowl covered with plastic wrap until cool enough to handle, then peel.
  3. Squeeze the flesh/pulp until most of the juices have been drained.
  4. In a food processor, blend warm eggplant, with cumin, garlic, salt, tahini and lemon juice until it is a smooth paste.
  5. Then while still blending the eggplant mixture slowly drizzle in olive oil.
  6. Season to taste and serve with your favourite bread or crudites.

 

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photo credit: Baba ganoush via photopin (license)