Sort of babaganoush

I love the babaganoush you can get in Turkish restaurants- so tangy any creamy all at the same time. They say it’s one of the healthier dips but let me assure you, that’s not the reason why I can’t resist scraping up any bits still clinging to the sides of the bowl with a crooked finger. Finding a brand in the supermarket that’s worthy of a finger scraping, however, has been a less fruitful search. So, finally I had the grand old idea to have a go at it myself. It’s funny how that happens. As always I decided to seek out the advice of the experts first- Claudia Roden, on this occasion. In the end I followed her procedure but muddled around her ingredients- I stole from one eggplant dip recipe and then another aubergine and tomatoes recipe to come up with something not entirely different to what you would find in Turkey, but certainly not the same. Which, is not to say that it’s worse- it’s just one of those same same but different kind of things. Trust me. Oh go on, I dare you.

The tomatoes are what make it different, but aubergines and tomatoes are such well known buddies that they’re happy to be tossed in the same boat. Like all good relationships, they bring out the best in each other- and the garlic and good olive oil don’t trouble the friendship either. But lets not forget the tahini or the lemon- oh, and the coriander, well there’s just one hell of a party going on now.

Unlike so many aubergine recipes this recipe isn’t dripping with oil and won’t leave your lips greasy or your belly bloated. Well, that makes me happy anyway. What also makes me happy is that you can eat it warm or chilled- with a spoon, or a hooked finger.  It’s the same same but different.

Sort-of Babaganoush

This keeps well in the fridge. Store in an airtight container for up to a week. Based on a recipe from Claudia Roden’s book New Middle Eastern Cooking.

Makes: a large tub.

Diet Facts: Gluten-free, veggie and good.

2 large aubergines, about 2 lbs

2 large garlic cloves

1 pint cherry tomatoes

3 Tbsp extra virgin olive oil

small bunch coriander (about 1/4 cup chopped leaves)

1/2 tsp cumin

2 juicy lemons

4 Tbsp tahini

salt and pepper

Prep work

Prick the aubergines with a knife • Mince the garlic cloves • halve the cherry tomatoes • chop the coriander leaves so that you have 1/4 cup • juice the lemons

How to make

1/ If you have a gas hob turn it on high and lay the aubergines over the burner turning occasionally with tongs so that the whole thing is charred and completely soft. This may take 10 minutes. Alternatively do the same under a grill (broiler) or in a really hot oven.

2/ Once the aubergine is charred peel in a fine mesh sieve over a bowl and discard the peel and stem. Using a fork mash the flesh until fairly smooth allowing any juices to drain into the bowl below. Allow the aubergine to continue to draining as you go on to the next stage.

3/ Meanwhile, Heat the oil over a medium heat in a medium frying pan. Add the garlic and after 30 seconds add the halved tomatoes. Cook until the tomatoes have broken down and softened- about 5 minutes, then remove from the heat.

4/ Discard the aubergine juices and place the mashed aubergine in the bowl. Add the warm tomatoes/garlic/oil and the remaining ingredients. Season with salt and pepper and serve warm or chilled with crunchy crackers or pita chips.

Tagged as: aubergine, babaganoush, Dips, eggplant, Healthy, Snacks