Melitzanosalata for the Greeks or Baba Ganoush for the Turkish… all eggplant dips are good and the basic recipe is fairly consistent. This is my version of eggplant dip – I, like many others, like to char the eggplants first on an open flame to create that nice smokey flavour, but you can skip this step if you like.
Eggplants, also known as aubergines, belong to the nightshade plant family and are actually a fruit rather than a vegetable (much like tomatoes and avocados). When you’re choosing an eggplant, it should be firm and not too large. For someone who doesn’t eat meat vegetables like eggplants and mushrooms are great replacements as they are so hearty and wholesome.
I love to eat this with baked herby pita bread or corn chips. To make the pita bread simply bake sliced pita bread in the oven for 7 – 10 minutes on 180ºC with rosemary, coconut oil or olive oil and sea salt smeared on top.
This dip tastes even better after a day or so in the fridge
- 2 medium-sized eggplants (aubergines)
- 1/2 cup flat-leaf parsley (chopped roughly)
- 1 garlic clove (crushed)
- 1/2 cup natural yoghurt
- 1/4 cup tahini
- Juice of 1 lemon
- 1/2 - 1 tsp ground cumin
- 2 - 3 extra-virgin olive oil
Preheat the oven to 180ºC. Wash the eggplants. Using tongs, cook the eggplants individually over the flame of a gas burner (or a grill), turning as skin chars and bubbles.
Place the eggplants on baking tray and prick all over with a fork. Bake for 1 hour, or until soft. Set aside to cool.
Once cooled, cut the eggplants in half and scoop out the flesh into a food processor. Discard the skin. Add all the other ingredients in and blend. Don't blend it too much it’s nice to have it a little chunky. Season with salt and pepper and leave to stand for 1 hour.
Serve with olive olive drizzled on top.