All the dumb things

A cautionary tale in development

My version of Baba Ghanoush

Posted by razzbuffnik on April 25, 2007

This is a very quick easy dip that is always a hit at any diner party I hold. This recipe is my own and I’ve strayed quite far from traditional baba ghanoush.

baba_ghanoush.jpg

 Ingredients

1 300gr jar of grilled eggplants (I use the brand “Always Fresh” here in Australia)

1/2 a cup of yoghurt (I use a Greek style one with S. Thermophillus and L. Bulgaricus cultures)

2 cloves of crushed garlic

1 tablespoon of tahini (be careful to not put too much in as it can over power the whole dip)

1/2 a cup of almond meal (this isn’t essential but it helps soak up the moisture of the yoghurt and gives the dip body)

Juice of one lemon (start of with half the juice and then add more to suit your taste)

Pinch of pimenton (smoked paprika).  It’s not essential but the smoky flavour and colour do add a nice touch.

Method

Drain the grilled eggplant (if you like lots of oil, pour some of the oil on the dip when it’s complete). Place all the ingredients with the exception of the pimenton in a food processor and puree. Place in a bowl and sprinkle with the pimenton.

Serve with fresh hot pide (Turkish bread).  If you can’t get the Turkish bread, barbeque rice crackers or sesame water crackers go well with the dip.

Easy!

If you’re a bit of a purist and want to use a fresh eggplant, here’s what you do.  Prick an eggplant all over with a fork and stick it in a very hot oven for about 45 minutes until is starts to smoke and burn. The next step is to take it out of the oven and cut it in half. Scoop out the insides of the eggplant.  At this point some people squeeze out the excess moisture. Then just follow the recipe above, substituting the fresh eggplant for the bottled eggplant.

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