Sometimes when I’m shopping (and eating chocolate), my hands take over before my brain has time to respond.
I was at the farmers market and there was a lovely organic eggplant. So, I bought it. It has been languishing in the fridge for the whole week, because when I got home I remembered that I actually don’t like eggplant that much. Ahhh you gotta laugh.
Anyway I couldn’t let it go to waste, so I decided to make baba ganoush (eggplant dip). So, I looked up a few recipes online that said I needed to cook it in the oven for 45 minutes.
Ain’t nobody got time for that!
So I kept digging and discovered that some said you could cook them on the gas cooker, and that the smokey flavour was better. And it only took a few minutes.
- 1 eggplant
- 1/2 lemon
- 1 tablespoon tahini
- 1/2 teaspoon smokey paprika (plus some for sprinkling)
- 1 tablespoon olive oil (plus some for sprinkling)
- 1 clove of garlic
- Parsley for display
Get that sucker and prick it a few times with a knife, and then hold it over the gas top until it starts to go soft and wrinkly. Don’t worry if it starts to look like it is getting burnt because you don’t need the skins. While I was there, I gave the garlic a bit of a cook (with the skin on, because then the skin burns and the insides don’t).
Once the eggplant is cooked, it should be a piece of cake to peel the skin off.
Chuck everything in the food processor and blast it until it is nice and smooth. Place in a bowl and serve with some toasted pita bread or Turkish bread. Drizzle with some olive oil, add a sprinkle of paprika and some parsley.