Ah! The silly ‘sorry I didn’t write post’. Last night I got home too late to write because I was having dinner with beautiful friends to celebrate a birthday. We ordered takeaway Laksa from my favourite noodle house, went to another friend’s house, and engorged. Because Penny had delicious roast capsicum soup, and Tom made delicious sweet potato soup, and I ordered Laksa, it was a three-course liquid meal. Naturally, I also picked at everyone elses food (re: cleaned their plates) and am currently in that awkward position of praying that the passing of meals does not resemble the texture or spice of its original state. Fingers crossed.
I did, however, make Baba Ganoujsh (I have no idea how that is spelled). I won’t put a picture, considering the reference above, and because it doesn’t look too flash. But, its super simple, and can be used as an ingredient in a bunch of dishes as well as just a dip on its own. Delish.
Preheat oven as hot as it will go. Seriously. Prick eggplants all over with a sharp knife and place in oven. After about 15 minutes, turn. They should start to get softer and softer, and there should be indents where the oven’s racks hit the veggies. Repeat until all sides have been exposed to the heat and the eggplant is quite soft. Remove from the oven with tongs.
Next, cut into smaller cubes using tongs and a long knife. Obviously, don’t touch the eggplant because it will burn. Using either a food processor or a blender, add all the rest of the ingredients and pulse until it is a smooth, creamy consistency. Maybe sprinkle with some smoked paprika, maybe just eat it with a spoon straight from the blender. Divinity.
I didn’t put quantities here on purpose – some people like to make this in bulk (me) and this recipe lends itself quite well to cook for a single serve or to serve a party. I used 3 large eggplants, a whole lemon, 2 garlic cloves and about a quarter cup of olive oil. I also blended in a little chilli and smoked paprika, but I’m still playing with quantities/spices with this dish. If you are cooking either 2 small or one large eggplant, I would go with half a lemon, 1 garlic clove, and maybe 2T olive oil. Some people use chickpeas, tahini, skin the eggplants – seriously, this is the simplest way to do it. Play with preferences, but this is a good launch pad for all things baba ganoujsh.
With love, from Charlotte