Aubergine… um, what’s it called?

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
  1. prick the aubergines all over then roast in a pan lightly greased with olive oil until the fruit is soft, about 30-40 mins
  2. when cool, peel the aubergines and put in a blender with everything else except the herbs
  3. blend until it has the texture you like, then stir in the chopped herbs
  4. serve with crusty bread, toast, crackers, whatever you like! You may need to add more salt

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