One Woman's Journey through Her Cookbooks
I recently posted my recipe list – dishes I intended to make over the next few weeks. This is not one of them, haha, but as I’m expecting delivery of a new fridge freezer this Friday, I’ve got to use up the contents of the old one PDQ!
In the fridge was an aubergine and so I decided to turn it into the middle Eastern dish, Baba Ghanoush. This is a lovely smoky dip that I regularly serve at dinner parties with pre-dinner drinks with pita strips or bread sticks. With only one aubergine, this recipe serves 2 but can be easily doubled or trebled.
1 medium to large aubergine
2 tsp tahini
1 tsp paprika
¼ tsp cumin
1 tbsp olive oil
1 clove garlic
1 tsp chopped parsley
Salt and pepper to season
Extra paprika and oil to garnish
Preheat the oven to 180oC.
Prick the aubergine and place on an oven-proof dish in the oven to cook and shrivel for about 45 mins. Leave to cool.
When cool enough to handle, remove the flesh from the skin and put into a blender.
Add the remaining ingredients and blitz until smooth.
Season to taste.
Transfer to a serving bowl and refrigerate until cold.
When serving, garnish with a sprinkling of paprika and olive oil.