Eggplant Dip or Baba Ganoush Without the Tahini


Eggplant Dip

Eggplant Dip

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.

Baba Ganoush

  • 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
Eggplant Dip

Eggplant Dip

Method

  1. Process the eggplant, garlic, lemon juice and salt and pepper until smooth. Add the olive oil in a slow stream and process until creamy.
  2. Spoon into a serving dish and drizzle with a little extra oil, then sprinkle with paprika to finish.
  3. Serve with crusty bread, crackers or vegie sticks.
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