Comments

Dear Dusty,The pleasure is all mine  
Dusty CallahanDelicious Eggplant Appetizer 5 days ago
Please continue to send easy & tasty recipes… Than...
Thank you, Rita! I'm glad to know you enjoy the re...
Trust me, Carol, you'll love them! :)
Rita LeannaApple Pie Cookies 12 days ago
thank you so much for all your recipes     I love ...
CarolStuffed Baked Paccheri 20 days ago
have to try some of these recipes!
Blossom LadyFried Corn 1 month ago
Thank you, Rita!
Rita LeannaFried Corn 1 month ago
I love your recipes   
Dear Jacqui, so glad that you loved the Mango Chic...
JacquiMango Chicken Curry 1 month ago
I chanced across your Mango chicken curry recipe a...

Burnt Aubergine Dip with Aromatic Crunch

Blossom Lady
Mar 03, 2024 10:31 AM
Burnt Aubergine Dip with Aromatic Crunch

It is the time of the year to burn your aubergine, whizz it into a smokey and creamy Baba Ganoush spread, top it with crunch and dunk all those gorgeous spring veg into it.

The answer behind almost every great tasting aubergine / eggplant recipe is to roast it longer than you think. That is absolutely the case with this charred aubergine dip known as Baba Ganoush. By roasting the aubergine until the skin is black and collapsed, you get lovely burnt tones, buttery soft flesh, umami complexity and zero bitterness. Then you either mash it with a fork or give it a quick whizz in the food processor with tahini and oil. All in all, a pretty straight forward super delicious spread.

Ingredients:
  • 3 medium aubergines / eggplants
  • 80 ml / 1/3 cup oil
  • 2 tsp whole fennel seeds
  • 1 tsp whole cumin seeds
  • 1 clove garlic, sliced
  • 1/2 chili, sliced (optional)
  • Peel from 1/2 lemon (save the juice for the dip)
  • 2 tsp fresh or dried oregano
  • 4 tbsp sunflower seeds (or nuts)
  • 2 tbsp sesame seeds
  • 80 ml / 1/3 cup tahini
  • 1 lemon, juice
  • Salt

Serve with
  • 1/2 cup thick yogurt
  • Raw seasonal vegetables 
Total Time:
60 minutes
Like!
Add to bookmarks
Assign tags
Loading...
No comments