BABA GHANOUSH

EGGPLANT (AUBERGINE) dip

Ingredients

We enjoyed Baba Ghanoush a few months ago at a tiny Lebanese restaurant, sitting alongside an ancient quay in Rotterdam. I haven't had it for a while, so of course we asked the good hostess, and here's her recipe.

(aka as Moutabel, a spicy version of Baba Gannouj in the Middle East)

1. For your Baba Ghanoush you need one medium sized Eggplant (Aubergine, brinjal).

2. One third of a peeled lemon, minus the pips, if you're fussy.

3. A couple tablespoons of Sesame Tahini. What's Sesame Tahini?
   
   
4. One or two cloves of garlic. Personally I like to blanche them very briefly. It takes out the bite of raw garlic.

5. Parsley, be generous.

6. Olive Oil.

7. Salt, pepper.

How to prepare your Baba Ghanoush.

METHOD 1 (under 10 mins)

1. Wash your eggplant.

2. Peel one garlic clove.

3. Slice the eggplant in half and place it together with the garlic clove in an ovendish in the microwave for five minutes.

4. Meantime, slice a quarter of a lemon and add to a mixing bowl together with...

5. Two TBS of sesame tahini.

6. A good slosh of olive oil.

7. A LITTLE salt and pepper.

8. Scrape the eggplant pulp out of it's skin and add to the mixing bowl.

9. I like a little yoghurt but that's a variation. Chopped parsley.

10. Liquidise. Done. Takes me 8 mins.

METHOD 2 (45 mins) Baba Ghanoush

• Wash your Eggplant.

• If you have access to gas or BBQ, spike your Eggplant with a fork and flame it for several minutes.

  
  

  

  
  

• Force the blanched cloves of garlic into the slits in your Baba Ganoush. (If you prefer your garlic raw, add half a raw clove later with the lemon juice.)

• Place the Eggplant on a baking dish, and pop it alongside another dish (like roast chicken) for about 30 - 45 mins (depending on size) in a hot oven. It should be quite soft.

• Chop the cooked eggplant into smaller chunks and drop them into your liquidiser. (Or, cut your eggplant in half, and scoop out the pith and discard the skin. It will look darker but tastes just the same.)

• Chop and blend with the lemon and a good slosh of olive oil.

• Add (raw, if you like) garlic and the Tahini and a little salt and pepper, and several large sprigs of fresh parsley, and blend to a paste.

  NB. Eggplant has a subtle lovely flavour. Don't overpower it with too much garlic or lemon.

• Pour into a small bowl, and garnish with more olive oil, parsley and the sliced paprika (or other salads), Olives.

• Of course, there are a 101 variations. I like to add a couple tablespoons of yoghurt. Even omit the tahini if you can't get it (God forbid you live in a country where you can't get Tahini! I would immediately emigrate!).

• Another excellent variation is to cook your aubergine on a barbecue. The taste of the smoke adds a delicious tang.

• Sliced cucumber, shallots, "lekker" as they would say in South Africa or "eet smakelijk" as we now say in Holland.

Enjoy! Your Baba Ganoush will keep in the fridge for a few days. Experiment with your Baba Ganoush. Make it the way YOU like it. It makes a great spread on your lunch sandwiches, or with a green salad.

PS. If you ever visit Holland, make sure you don't miss Delfshaven in Rotterdam. It's about the only part of the harbour that the Stukas missed in WW2. It's a treat. Look out for the tiny Lebanese restaurant.