April 17, 2021 Video
I never tire of eggplant, and I am lucky enough to have some wonderful plants in the garden that will keep on producing until the end of May. Today I am making an eggplant dip based on baba ganoush, perfect for Autumn!
Eggplant Dip Ingredients 2 eggplant, at room temperature (300g cooked) ½ cup fresh herbs – parsley, lemon thyme, basil 2 garlic cloves 1 tbsp lemon juice 2 tbsp black tahini 3 tbsp extra virgin olive oil (EVOO) Salt flakes
Method 1. Squash the garlic cloves with a knife, to peel and puree with salt flakes 2. On the barbecue or over a flame, burnish the eggplant whole until the skin is blackened 3. Cut the eggplant in half and brush all over with extra virgin olive oil (EVOO). Place flesh side down on a dish and cook in the oven until soft 4. Chop herbs and squeeze lemon 5. Stir the tahini in the jar to blend through the settled oil on the top 6. Once the eggplant is cooked and still warm, remove the flesh and discard the skin 7. Blend together eggplant, herbs, garlic, lemon juice, tahini, 2 tbsp EVOO until combined 8. Serve with vegetables and garnish with chopped herbs 9. Finish the dip with a drizzle of EVOO
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