There are some dips that are simply irresistible, babaganoush is just one of these moreish dips you can lay on the table and see it disappearing in minutes.
Head straight to the recipe.
Sourdough bakers rejoice – I have the best dip for your morcel of bread.
I imagined this dip laying on an outdoors table, next to a lit up BBQ. Alas, even if the weather permits, I cannot bring myself to make a somewhat unnecessary online order amidst the logistics’ chaos that is brought upon us by COVID-19.
Aubergines can be tricky business, especially in the UK. You can be cooking them for hours and they still don’t render their juicy flesh. Perhaps too much travelling, gets them jet lagged, who knows.
To enjoy an aubergine you have to prick it several times with a fork and place it on top of red hot ambers. Lacking the outdoor weather or in my case the instruments, I resort to the hob. Be generous with the pricking and rest the aubergines on medium heat on top of your gas hob. Turn it several times and you will see the flesh begins to char and soften and render all the wonderful juices to make it work miracles for just about any dip.
Babaganoush, this delicious middle eastern dip, seals its provenance with a generous helping of tahini, as well as the refreshing juice of a lemon and earthy notes of cumin. You need to worry little about the analogies of this dip, but trust your taste. Add the ingredients bit by bit, season and taste and if need be season and taste again.
Babaganoush
Ingredients
- 4 medium aubergines
- olive oil
- 2 cloves of garlic
- 2 tablespoon tahini
- 1/2 teaspoon cumin
- chilli powder optional
- extra virgin olive oil for dressing
- 1 large very juicy, lemon
Instructions
- To cook the aubergines, it’s best to prick and cook whole on the BBQ or your hob. If you don’t have the tools at hand, you can cut the aubergine in half, score and place in a preheated oven for 45-50 minutes or until soft.
- Once cooked, the flesh will be easily scooped out. If cooked on fire, again rest aside to cool, peel off the skin and keep the flesh.
- Place the garlic in a food processor and add in the tahini, cumin, 2 tablespoons extra virgin olive oil and the aubergine (no skin please).
- Cut the lemon and squeeze in the juice.
- Blitz to a nice thick dip, taste and season with salt and pepper to your liking .
Notes
Babaganoush is best served in a bowl and abundant crudités or pita breads or your very own sourdough as fashion has it.
My sourdough starter is a mighty monster, perhaps you got a glimpse of it on IG stories. I have already baked two small loaves and more on this is certainly on the way.
Keep safe and if you feel like trying your hand at something new, you can always participate on the quarantine diaries. The posts are open to all in an effort to come together through cooking, forget the masks and these 2 meters of distance that must keep us safe. You can write to me here, I am always happy to hear from you.
Do try the babaganoush, it’s delicious!
From lockdown London with love,
Eugenia
PS if you are after melitzanosalata, the classic Greek aubergine dip, it’s here.
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