This aubergine or eggplant dip is a real treat. A delicious starter whether for formal or informal dining. What is more this Middle Eastern dip can be varied in taste. You can add herbs or more spices to it, truly according to how you want it.
You can serve it still warm or chilled.
I have to admit I love baba ganoush served warm with equally warm pita bread, naan bread, French bread or lavash bread. In fact treat yourself to different kinds of dipping breads. This would make a good starter with a dollop of antipasti.
Enjoy!
Baba Ganoush – Aubergine Dip
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A delicious smokey aubergine dip. Try it with a Middle-Eastern flatbread such as maneesh.
Ingredients
Preparation method
- Prick the aubergines with a fork. Grill the aubergines until the skin is charred and blackend and the flesh feels soft when you press it (this will take approximately 15-20 minutes, turning halfway through cooking).
- In a pestle and mortar, crush the garlic with the lemon juice, tahini, olive oil and pepper.
- When cool enough to handle, cut the aubergines in half and scoop out the flesh. Mix the soft flesh with the remaining ingredients.
- Place in a serving dish and finish with a drizzle of olive oil and sprinkle the parsley over the top.