Or eggplant dip.
I love most food that originates from the Mediterranean.
A friend and I were at a local Mediterranean eatery the other night and we started with an appetizer platter that contained baba ghanoush and then I remembered just how much I enjoyed it and thought I best try to make some at home!
Start with an eggplant, wash it and put it on a baking sheet and then poke it with a fork all over. This is so when it bakes the steam will escape and it won’t explode in the oven!!
Ideally, the best way to make this is on the bar b que or if you have a gas stove, on the open flame. You are supposed to char the outside first and then bake it till it’s cooked in the middle.
But if you can’t char it, just bake it in the oven at about 375 degrees.
Meanwhile, in the food processor, whiz up:
- 2-3 cloves fresh garlic
- 3-4 table spoons of tahini
- juice of half a lemon
- salt & pepper
And then my personal secret ingredient 1 tsp of smokey paprika
Then when the eggplant is baked and let to cool enough to handle, cut it down the middle and scoop out the innards into the food processor and whiz it all up.
Drizzle with a bit of olive oil and sprinkle with some chopped parsley.
Eat alone with crackers or as part of your own Mediterranean appetizer platter!
Add baba ghanoush to a plate with tzatziki, feta cheese, roasted cauliflower, domalas and pita for dipping.