I love aubergines, in any sort of dish they are always delicious! They are also so seductive in green grocer’s… they are so glossy and sleek and purple and beautiful… so I had an aubergine and various things interfere with me cooking and eating it so just to make sure it didn’t deteriorate before I had chance to eat it, I scored it and popped it in the oven until it was soft, then took it out and when cold put it in the fridge…
This evening I found the abandoned aubergine… and decided I really ought to do something with it; I had no recipe to hand and couldn’t really properly remember how to make the lovely dip the name of which I also forgot… I took the skin off and chopped it roughly and put it in the blender; I added lots of olive oil, some balsamic vinegar, half a left over fresh tomato, a small clove of garlic, and because they were there, some sweetcorn, slat and pepper and whizzed it until it was smooth but still a bit lumpy…
I have to say it is really delicious… a little wet maybe, but otherwise, really lovely! I eventually remembered the name of the dip, the classic dip, baba ganoush! Of course the integral ingredient I left out was tahini… I do have some so I could add it belatedly… but maybe I will just eat the fresher, lighter version and next time remember the tahini!
Here is an ordianry recipe for baba ganoush:
- 1 large aubergine
- 1 small clove of garlic cloves
- salt
- lemon juice
- 2 dessert spoons of tahini
- as much olive oil as you feel you need
- plenty of black pepper
- chopped parsley, or herbs of your choice
- a dash of chilli sauce
- prick the aubergines all over then roast in a pan lightly greased with olive oil until the fruit is soft, about 30-40 mins
- when cool, peel the aubergines and put in a blender with everything else except the herbs
- blend until it has the texture you like, then stir in the chopped herbs
- serve with crusty bread, toast, crackers, whatever you like! You may need to add more salt
Lois Elsden 