Baba Ganoush. (Eggplant Dip)This recipe is delicious with vegetable sticks, turkish bread, or your favourite dry discuits. I also like it as a condiment for saute' mushrooms, hash browns, grilled tomatoes. (Vegetarian mixed grill) It is probably equally as good although I haven't tried it on an assortment of steamed vegetables, or jacket potatoes.
Ingredients:1 large Eggplant
1/2 cup Tahini paste
3 cloves crushed garlic
1/4 cup lemon juice
1 pinch ground cumin
sprinkle of sweet paprika
salt & pepper to taste
1 tablespoon chopped parsley
Method:Char grill your eggplant until slightly blackened, then place it on ovenproof paper on a tray and bake it until very soft at about 200C. Cool slightly. Scoop out flesh, discard skin.
If you like a rough, rustic texture, use a fork and mash it. If you like a smooth, paste type consistency, put it in your Thermomix or Food processor.
Add tahini, garlic, lemon juice, cumin salt & pepper and 1/2 parsley.
Mix well and taste. Add more of any of the above to suit your taste.
Transfer to a serving bowl and sprinkle with sweet paprika and remainder of chopped parsley.
Serve at room temperature.
Can be make a day or two before and stored in the refrigerator. This will enhance the flavour. Return to room temperature before serving.