I think I’m falling in love with this dip!
Aubergines/eggplants are singed on a burner for a smoky flavor, then roasted in the oven until the flesh is completely soft and peeled. ( You can leave out the burner bit–just won’t be so smoky)*.
Things are added for regional variations–there are variations of aubergine purées all round the Mediterranean.
It’s a close cousin of Baba Ganoush—in some accounts they are interchangeable.
The main additions in this case are:
Garlic, olive oil, lemon juice, salt and sesame paste (tahini).
We’ll have it tonight spread on a small piece of rye dribbled with olive oil and a slice of ripe tomato on top–see below…
for 4
2 large aubergines (eggplant)
2 cloves of garlic
2 tablespoons of olive oil
juice of a lemon
3 tablespoons of tahini paste (usually available in jars at good grocery stores or health food shops)
1 teaspoon of salt
- Heat the oven to 200C/400F
- Make a couple of slits in the aubergines–to avoid explosions!
- Balance one of the bulbs on a low gas flame (or under a medium grill), turning it regularly for 5 minutes to singe it.
Meredith suggests a sheet of foil beneath the flame to help avoid a mess!
- Repeat the process with the second eggplant.
- Put the aubergines onto a shallow oven tray and into the top of the oven for 40 minutes or until they are collapsed and the flesh feels soft inside.
- Let them cool down.
- Peel them carefully and transfer them to a large bowl.
- Mix in the tahini, lemon juice, olive oil and salt–making a smoothish mash.
- Taste and add more salt, lemon juice and olive oil as needed.
* Instead of burning it on the gas I also tried adding a quarter teaspoon of smoked sweet paprika to the purée–which gave it a smoky taste.
Robin Ellis 