BABA GHANOUSH

EGGPLANT (AUBERGINE) dip

Ingredients

We enjoyed Baba Ghanoush this weekend 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 is her recipe.

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

2. A whole peeled lemon, minus the tips, if you're fussy.

3. A couple tablespoons Tahini. What's Tahini?
   
   
4. Two or more 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.

• Wash the Eggplant and stab it a few times to stop it exploding!

• 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. (OR 3 mins in the microwave)

• 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 (the raw garlic and) the Tahini and some salt and pepper, and several large sprigs of fresh parsley, and blend to a paste.

• 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 don't live in a country where you can't get Tahini! I would immediately emigrate!). Peanut butter might do.

• 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.

PS. If you ever visit Holland, make sure you don't miss Delfshaven in Rotterdam. It's a treat. Look out for the tiny Lebanese restaurant.