Oh Eggplant! How I love thee. If I could have a constant supply of eggplant entering my kitchen I would be the happiest of chappies. I use it on pizza, in lasagne, for bacon bits, or just fry it up and enjoy it with a sprinkle of salt. Of course one of my favourite ways is to roast it and make it into the smooth dip commonly known as, Babaganoush.
I remember my mum making it with our home-grown eggplants and obviously this is where my love affair started. I’d eat it by the spoonful if I could, but sharing it with four other people made that a little hard to do. She would add copious amounts of garlic and olive oil seasoning generously with lemon juice and salt. The stuff was good.
Now that I have a slight aversion to those little cloves, I choose to make my Babaganoush without, but it still tastes just as good in my opinion, maybe even better! Of course, just because I’ve left the garlic out, doesn’t mean you have to! Add a clove for a nice flavour or a couple more if you’re a true garlic fan (and don’t feel the need to constantly have minty fresh breath). If you’d rather a more subtle flavour, opt to roast two to three cloves with the eggplant. This will take some of the bite off and adds a subtle sweetness.
Firstly, you roast the eggplant whole in the oven (and the optional garlic). Wait until the skin is blackened and the fruits look ‘deflated’. This means they’re soft on the inside. The worst thing you can do here is undercook your eggplant!
Season with half a lemon, 1 tablespoon of tahini, olive oil and a pinch of salt.
Blend in the food processor until creamy and smooth. Yuuuuummmmmm
You can either chill before serving or serve immediately with a dash of salt and olive oil on top. I served with the new Vegetable flavoured Peckish rice crackers which paired very nicely with the dip. Three new flavours are Sweet Carrot, Green Kale and Garden Veg. So good! Make sure to keep an eye on them at your local supermarket!
This post has been created in partnership with Peckish