Middle Eastern Babaganoush dip
A middle eastern dip made from roasted aubergines, tahnini, lemon juice, salt, olive oil and garlic. Prepared mainly in a food processor, although you can do it by hand.
Equipment
- 1 oven proof tray
- 1 Food processor
Ingredients
For Roasting the Aubergines
- 600 g fresh aubergine (2 good sized aubergines) should yield 210g of flesh
- 75 g cold pressed olive oil
For making the babaganoush
- 5 g fresh garlic
- 20 g light tahini
- 20g g olive oil
- 15 g lemon juice
- ½ teasp smoked sea salt
- ¼ teasp ground corriander
- ¼ teasp ground cummin
Instructions
- Cut the aubergines in half lengthways
- Make a series of diagonal cuts as in the picture, being careful to not cut all the way through the skin. Roughly 1cm appart for the cuts is good
- brush the tray with olive oil, and liberally brush the cut surface of the aubergines
- place under the grill - but not too close - the middle shelf is generally good.
- turn every ten minutes and brush the skins when you turn them for the first time.
- They will end up quite chared, but this is essential to get the smokey flavour.
- Check they are fully cooked, then allow to cool before scraping all the soft flesh out of the skins and placing it in a food processor.
- add the garlic and tahini
- then the oil and lemon juice and salt.
- blend thoroughly stopping the processor to scrape the sides and bottom with a spatula at least once and preferably twice.
- Scoop the babaganoush out into a bowl and put in the fridge to cool sufficiently before eating with warm pitta, or toast.
- serve with warm wholemeal pitta or buttered wholemeal toast
Tried this recipe?Let us know how it was!