Gorgeous luxuriously creamy Baba Ganoush
The flavours here are rich and deep, so simple to make, with only a few ingredients.
This feels and tastes decadent, and unbelievably creamy!
I served these with some home made smoked paprika flatbreads.
(I will put the recipe for these up in a separate post)
This dip is fabulous, served as a starter, for lunch or just as a 'chips and dips' kinda thing.
The quantities in this recipe will make the amount pictured, which would be approximately the size of your average shop bought hummus or dip pot, the amounts pictured would serve 2 people.
This tubular fruit comes in all sorts of different shapes and sizes, the most common of which is the dark purplish black colour which we see most often adourning our supermarket shelves.
So I was very pleased to find this unusually marked one in my local frut & veg section.
No difference in taste, but gosh isn't it pretty!
so lets get down to the nitty gritty!!
- half a large aubergine
- the juice of half a lemon
- 1 small clove of garlic
- half a teaspoon Himalayan rock salt (or any good rock salt)
- 1 tablespoon tahini
- 1 tablespoon coconut milk yoghurt (I have gone for the vegan option here,but you can use a good plain greek yoghurt if you prefer.
- 1 tablespoon rapeseed oil (olive oil will also do)
preheat your grill to its highest setting.
chop your aubergine into chunky slices, and then pop the under the grill.
Again, some recipes call for oil at this stage, but I've never found it to improve the flavour much and health wise the less high heat your oils come into, the better.
This is how my slices looked after around 8-10 minutes grilling and turning.
we want slightly charred edges to add to that lovely smoky flavour.
Now depending on which blender you own, you may not need to leave these to cool, if you have a blender which tolerates heat, then go for your life, I need to use cool ingredients in mine, so I leave them to cool for around 10-15 minutes.
Although on another note, the heat may kill all the lovely gut healthy probiotics in the yoghurt, so maybe cooler is better.
Once they are cool though, simply pop all the ingredients into your blender and whizz until smooth, or even leave it a little lumpy if you prefer.
for a little extra Pazazz, I drizzled the finished product with some extra virgin olive oil, another sprinkle of rock salt and a dusting of Aleppo flakes (these are a mild smoky chilli flake), normal chilli would also work here.
and now, dollop, dip, spread, devour! eat and enjoy, enjoy, enjoy !!
As always I love to hear about your experiences of my recipes, and any questions are always welcome.
Tata for now.
Health & Love.