Friday 3rd, we took a day off from our usual fishing to do a few things that needed doing including the repair of a number of nasty stone chips in our windscreen. I decided to make a dip as we had the friend of friends in Warrnambool coming around at 5pm for drinks.
We bought a couple of lovely eggplants in Carnarvon, and as I had no tahini, I decided to go ahead and make a tahiniless Baba Ganoush as a change from the usual ratatouille I’d make using them.
I set the trays high in our little pizza oven and turned it up to about 220c. When the eggplant skin was blackened and the fruit had collapsed I let it cool, then peeled the skin off and discarded it. The seeds were fairly immature so I left them in.
The dip was great-a little bite to it from the garlic and many less kilojoules without the tahini.
- 1 medium eggplant, cooked as above, skin removed
- 2 cloves garlic
- 1 tablespoon lemon juice
- sea salt flakes and ground black pepper to taste
- 2 tablespoons olive oil
- olive oil and paprika to finish
- Process the eggplant, garlic, lemon juice and salt and pepper until smooth. Add the olive oil in a slow stream and process until creamy.
- Spoon into a serving dish and drizzle with a little extra oil, then sprinkle with paprika to finish.
- Serve with crusty bread, crackers or vegie sticks.