Ingredients (serves 4) 4 aubergine (aka eggplant) Juice of ½ lemon. Kammoon focuses on authenticity and aim to capture the essence Lebanese cooking – healthy eating with no compromise on flavour! Spread the dip in a serving plate and drizzle with olive oil and garnish with pomegranate seeds to serve. pinch of sea salt. Lightly salt the diced aubergine and set aside for 10-15 minutes. This aubergine dip will slot in nicely. Add another small dash of oil and, once hot, add the diced aubergine and cook for 1-2 minutes until soft. Light the gas on 2 rings, then lay the aubergines directly on them, 2 to a ring. Mash the eggplant flesh in a bowl, using a fork. All it needed now was some dips to go with it. Use a pastry brush to Transfer flesh … Place the aubergines in a roasting tin and roast them whole in the oven 40-45 minutes. For the aubergine dip, char the aubergines over a flame on the hob, and then roast the aubergines in an oven for 45-50 minutes at 170 degrees centigrade. It’s great with roast meats as a side or served simply as a dip for vegetables or bread. 2 tbsp tahini. … Smoky Eggplant Dip Recipe | Giada De Laurentiis | Food Network 1 large aubergine. Transfer the aubergine to a bowl, then mash with a fork or blitz with a hand blender, but don’t make it completely smooth. Smoked Aubergine Dip (one of the most exotic dip in Persia, Persian Food is just about tastes, we use spices as perfume, Persian food is not hot or spicy . Remove the skin and transfer the flesh into a blender. Light the gas on 2 rings, then lay the aubergines directly on them, 2 to a ring. Smoked aubergine dip recipe by Andy Harris - Prick the aubergines all over with a skewer. ALICIA TAYLOR. Place the aubergine as is (without peeling) directly on gas flame stove. in 200 C. While waiting for the oven to become hot, slice the eggplants in halved and drizzle with salt and olive oil. Serve with warm pita bread or fresh crudités. This is probably one of my most favourite dips – full of flavour, wonderful texture and very versatile, yummy and satisfying. In 30 secs they will … Stir in the yogurt, olive oil and a fat pinch of salt, then add coriander, garlic and lemon or lime juice. Put in a sieve and leave to drain for 30 minutes, or squeeze out if you're in a hurry. At its most basic, baba ganoush is a healthy dip made with mashed aubergine or eggplant, sesame paste, olive oil and seasoning. Heat oven to 190C/170C fan/gas 5. It makes a great substitute for hummus if you want something a bit fresher for spring, and the smoked flavour lends a wonderful depth when used as a sandwich spread or in a wrap. Smoked aubergine dip When we make this, people just can’t get enough of it. Add a dash of oil to a pan and place over a medium heat, then add the diced red pepper and cook very briefly for 30-40 seconds. Before the eggs become firm, carefully mix the the egg whites with … Moroccan Smoked Eggplant (Aubergine) Dip. Blitz eggplant, 1/2 teaspoon salt, tahini, lemon juice, garlic and cayenne in a food processor or blender to obtain a creamy purée. Best Smoked Aubergine Dip - Baba Ganoush – Epices et Baobabs Saturday July 18 2015, 1.01am, The Times. Auberginen-Dip à la Gabi. Pomegranate and flatbreads to serve. 1 (small) clove garlic crushed. The seductively smoky flavour of this MiddleEastern-style dip comes from cooking theaubergines charcoal black. Crack 2 eggs into the tomato aubergine mixture. Alternatively, cook the aubergines under the grill or on the barbecue, turning them until they are blackened all over. In 30 secs they will have blackened on one side, so use tongs to turn them until they are well charred on all sides. Season with black pepper and salt. Recipe from Good Food magazine, June 2009. 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