Sometimes, baba ghanoush just isn’t my thing. There’s too much oil, or it’s a little bitter, or it’s sat next to a plate of hummus and I’d much rather have that.
Sometimes, however, it’s all I want.
The best thing about making your own food from scratch is that you can make it exactly the way you love it. This is a tahini-free version of this classic dish, as I didn’t have any in the house, and I kinda like it better that way. It’s relatively low on oil with loads of garlic, and the paprika gives a nice little kick that brings the whole thing together. In my mind, it’s perfect.
3 cloves garlic
3 tablespoons lemon juice
1 teaspoon cumin
1/2 teaspoon paprika
2 tablespoons extra virgin olive oil
Preheat your oven to 200 degrees Celsius (400 F)
Place the eggplants inside, and roast for 30 minutes. Turn a few times throughout
Cut the roasted eggplants in half and scrape out the insides
Place all the ingredients into a food processor and blend until* your desired consistency
Serve with flatbreads and vegetables!
*You can also just mash all the ingredients together in a bowl for a more rustic style dip. Some people prefer this!
If you want an extra kick in this dip, you can roast the garlic too; although I’d use half and be prepared for a serious flavour explosion!