We are currently growing a beautiful Italian heirloom variety of eggplant called Listada de Gandia – the best thing about them is that they are a really good size (not too big or small) and you don’t need to salt them.
The first way I learnt to make baba ghanoush was to simply roast the eggplant, remove the skin and place it in a food processor with a little olive oil. I hadn’t really liked eggplant until then.
To jazz up your eggplant (aubergine) dip try this recipe with a few more ingredients. Tahini is made from sesame seeds, which makes it very high in calcium, and like sesame oil it can have a strong taste. You could roast the garlic with your eggplant for a milder taste.
1 medium sized eggplant
1 clove of garlic
½ lemon, freshly squeezed juice
1 tbsp tahini
extra virgin olive oil
- Preheat oven to 180°C.
- Lightly spray oil on the outside of the eggplant and place on a prepared baking tray. Roast, turning occasionally, for about 30 minutes or until very tender. Remove the skin.
- Place the eggplant flesh and the other ingredients into a food processor. Process until you have a smooth paste.
Serve warm or cooled with Turkish or pita bread.
Written for Daily Tiffin’s Grow Your Own 2009 May #28 challenge.