Photography: Con Poulos / Styling: Steve Pearce
Simple, yet delicious, this is a wonderfully easy baba ganoush recipe to make when you have a thousand things on the go – a perfect, healthy dip for entertaining – particularly for fans of authentic Middle Eastern flavours. To make this classic eggplant dip, just pop the eggplants and garlic in the oven while you set the table, then stand the roasted eggplants while you prepare the crudités. When the roasted vegetables are cool, simply whip them together in a food processor with crème fraîche and a little lemon juice, plus the secret ingredient – soft white bread! For an interesting selection of morsels to dip on your grazing platter, look to leafy friends like radicchio, endive and zucchini flowers to scoop and share your smooth creations.
Better still, develop the depth of flavour by preparing the baba ganoush dip ahead of time, then serve on the day with freshly washed, crunchy leaves or your favourite crudités with vegetables you have on hand. You’ll be the hostess with the mostess!
This eggplant dip can be prepared 1–2 days in advance; store covered and chilled. Serve with a mixture of any of your favourite vegetables.
Note:
Ingredients
Method
Preheat oven to 220°C. Wrap the garlic in foil. Place on
a tray with eggplants. Prick eggplants all over with a fork and cook, for 45–60 minutes or until tender and charred.
Remove from oven and transfer eggplant to a colander set over a large bowl. Stand, covered with cling film to drain and cool slightly.
Squeeze garlic from skins. Discard liquid from eggplant and remove skin. Using your hands, squeeze excess liquid from eggplants. Transfer to a blender with garlic, crème fraîche, lemon juice, bread and olive oil and process until smooth. Season with salt and pepper. Refrigerate for 1 hour or until cooled and thickened.
Transfer to a bowl, cover surface with plastic wrap and chill for 1 hour or until cooled and thickened.
Serve eggplant dip with vegetables. Drizzle with oil and serve with chervil.
