I have been growing Eggplant or Aubergine as I know it better in my garden during the summer. I’ve loved growing them but they are quite labour intensive and the plants are really large. There are easier plants to grow but the results are so delicious that it is well worth the effort in the end.
I have managed to harvest these cute fruits. Yes they are fruits but are commonly used and eaten as a vegetable. Whatever they are classed as, these little gems are beautiful and sweet when roasted.
I wanted to make the Best Baba Ganoush dip that I could and have the perfect recipe that show off their sweet flavour.
A Silky Egg Plant Dip ideal for all occassions
- 1 Egg Plant (Aubergine)
- 2 tbsp Tahini Paste
- 1 whole Garlic Clove
- Salt and Pepper
- 1 pinch Ground Cumin
- 1 tbsp Olive Oil
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Preheat the oven to 200 oc
Wipe clean the skin of the eggplant.
Place the eggplant halves, flesh side down, on a lightly oiled baking sheet then drizzle with olive oil. Bake for 30-40 minutes or until the eggplant fully softens through.
Remove from the oven and set aside to cool.
When it is cooled, scoop out the flesh out and transfer to a food processor.
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Do not use the skins in the dip, just the flesh.
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Add the garlic, lemon juice, ground cumin, olive oil and tahini paste.
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Process until you achieve a puree consistency.
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Add salt and pepper to your personal taste.
Top with a little olive oil and fresh coriander for garnish and aroma.
Let me know what you think to this and have you tried to grow your own?