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I don’t know about you but I just love eggplants! I always try to have them available in my kitchen. I usually tend to just roast them but yesterday I bought a lovely warm Moroccan bread and wanted a dip to have with it.

So off I went online looking for inspiration. Most of the recipes called for roasting the eggplant and removing the skin but I love the skin of an eggplant so I decided to pan fry them, skin on, with a little olive oil. So here’s my take on Baba Ganoush…

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Ingredients
• 1 large eggplant (sliced)
• 1 tomato (quartered)
• 2 cloves of garlic (whole)
• 125gms Greek yoghurt
• juice of half a lemon
• 1 tsp fresh mint leaves
• 1 tbsp fresh cilantro
• half tsp cumin
• sea salt & cracked black pepper
• extra virgin olive oil

Method
1. In a skillet, heat a little olive oil and fry the sliced eggplant until golden brown and set aside.
2. In the same skillet, throw in the garlic & tomatoes and sauté till the garlic is slightly brown and tomatoes are soft.
3. Place the Greek yoghurt, cumin, lemon juice, mint, cilantro, the tomatoes & garlic in a food processor and blitz.
4. Now add the cooked eggplant, salt & pepper into the food processor and pulse it. Have a taste to make sure it has a nice balance of flavour.

Garnish with cilantro and serve with crusty warm bread…

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Add a drizzle of olive oil before serving if you wish…

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It was tasty, tangy and very filling!

What’s your favourite dip?

To end off, just thought I’d share this gorgeous photo my sister in Singapore sent me this morning…

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Do you love eggplants as much as I do?💞

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