Okay. So this is the next starter dip that I will prepare when next we have guests come through the door. So smooth and warm, so full of smoky, lemony, garlicky flavors ... perfect scooped onto plain pita chips or slices of cucumber or radish. My God. Could it be semi-healthy also !?!
This dip is so easy to make ... all you need is two medium-sized eggplants, a lemon for squeezing, a big clove of garlic, a scant amount of mayonnaise, olive oil, a handful of good shiny black olives, and some spices and herbs. The recipe makes about two cups of the dip/spread.
This dip is so easy to make ... all you need is two medium-sized eggplants, a lemon for squeezing, a big clove of garlic, a scant amount of mayonnaise, olive oil, a handful of good shiny black olives, and some spices and herbs. The recipe makes about two cups of the dip/spread.
A dollop on a crispy pita chip is perfect with a cold glass of white wine ... just sayin'.
Baba Ghannouj with Black Olives
Makes about 2 cups
Ingredients:
2 medium eggplants ( about 1 1/2 lbs.)
1 tbsp. olive oil plus more for garnish
2 tbsp. fresh lemon juice
3 generous tbsp. mayonnaise
1/2 tsp. cumin seeds
1 tsp. Kosher salt
about 1/4 tsp. black pepper
a generous pinch of Moroccan ras el hanout and cayenne pepper
1 big garlic clove, minced
a handful of black olives, small dice
smoked paprika to garnish
Making the Spread:
1. Line a rimmed pie plate with foil and place the eggplants on it. Poke a couple holes in the skin so they don't explode in the oven. Broil them for about 20 minutes, turning them as the skin crisps up.
2. Remove them when they are softened and the skins are crisped. set them aside until you can handle them.
3. Meanwhile, mince the garlic, smash the cumin seeds in a mortar with your pestle (or is that vice versa?), and juice the lemon for the juice.
4. Slice the eggplants open and scoop out all the flesh. Discard the skins and stems.
5. Place the eggplant in a mixing bowl and use two sharp knives to 'criss-cross cut the eggplant into small bits.
6. Add the mayo, olive oil, lemon juice, cumin, ras el hanout, cayenne and black peppers, and salt. Mix well and taste. Correct the seasonings.
7. Turn the warm spread into pretty bowl and drizzle with a bit of olive oil. Sprinkle the top with a bit of smoked paprika and a bit more cayenne. Sprinkle on the chopped black olives and serve with crisped vegetables or Pita chips.
this is absolutely one of my favourite dip type things... I adore the smokey creaminess of it. My best friends old greek grandma used to make it when we were kids and it was so special. Yours looks so good and so creamy! Yes, please!
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