So I made this dip for an afternoon tea the other weekend and everyone raved about it. I think is the first time that I have served carrot and celery sticks and actually have them all eaten! If I do say so myself the dip is extremely delicious. It is not quite as smoky as a normal baba ganoush and not as boring as a normal plain eggplant dip. The recipe does have tahini paste in it - I searched high and low for this in a couple of supermarkets and delis before I found it in the health food section at the supermarket. So if you are looking for it yourself - try the health food isle! The recipe is based on one from George Calombaris - of course I have changed it a bit to make it quicker and easy but still just as tasty. Here it is:
Ingredients ~
- 2 whole eggplants (medium sized)
- 40mL red wine vinegar
- 1 heaped teaspoon of tahini paste
- 1 garlic clove, crushed
- 100mL olive oil (use your preferred flavour/strength)
To Make ~
- With a fork prick the eggplants several times on all sides and then place on a hot char-grill.
- Grill the eggplants until tender - this will take about 30mins. Turn them frequently to make sure the cooking is even. When they are tender the skin will have blistered and they will feel mushy.
- Take the eggplants off the heat and allow to cool down (don't be too impatient or you will burn your fingers!)
- When cool enough to touch slice the eggplants in half lengthways and scoop out the flesh with a spoon (or your fingers - I found fingers worked so much better).
- Put the eggplant flesh in a strainer and squeeze out some of the liquid.
- Put the strained eggplant, tahini, red wine vinegar and garlic in a food process/blender and blitz until smooth.
- When smooth add the oil slowly in a steady stream with the motor still running. The mixture will greatly lighten in colour as the oil is added.
- Serve with crudits of your choice :)
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