I've called it an aubergine dip rather than baba ghanoush because, although the ingredients are similar, I don't ask you to smoke the aubergines – a process I find difficult, and frankly a bit of a lost cause, in a kitchen without a coal barbecue. Remove the diced peppers and set aside, then place the pan back on the heat. Serve with warm pita bread or fresh crudités. 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 . https://www.epicurious.com/recipes/food/views/smoky-eggplant- Place the remaining aubergine flesh in a pot and mash with a fork, adding the garlic tahini, lemon juice and salt. ALICIA TAYLOR. Mash the eggplant flesh in a bowl, using a fork. Meanwhile put a good drizzle of oil in a large frying pan over a medium heat and … Written by Miriam Published on February 20, 2011 in Dips , Sides, Starters & Snacks. 1 large aubergine. Place it in the tray with aluminum foil before transferring it into the Transfer flesh … then sprinkle with 1 tbsp fennel seeds and a Moutabbal | Smoked Aubergine Dip | Lebanese recipe, Kensington Mums Family Christmas Fair 2019, Top 3 benefits of cooking with your children, 10 tips to save money this Christmas with the Kensington Mums e-VIP card, Top 10 tips to make the most of working from home | Skincare Tips, 10 Factors That Make You More Likely to Store Belly Fat, 2 large aubergines (approx 600g/1lb 5oz each), Warm pitta bread or fresh crudités, to serve. 6 pittas horizontally into two circles, Before the eggs become firm, carefully mix the the egg whites with … 1 (small) clove garlic crushed. Smokey Moroccan Aubergine Dip Zaalouk or Moroccan Smokey Roasted Eggplant Dip can be eaten as a light snack, or accompany a main meal. Remove skins from eggplants (it’s okay if some bits of charred skin don’t come off). You can even put a few dollops on a bowl of pasta, or add some extra olive oil and water to thin it down to dress a salad. Bake for 10-15 mins, 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 I- Mutabal or Moutabel is a smoky Middle Eastern dip made with eggplant. Moroccan Smoked Eggplant (Aubergine) Dip. Choose the type of message you'd like to post, Magazine subscription – save 44% and get a cookbook of your choice. They operate a weekly home delivery service and cater for all your special occasions! Place the aubergines in a roasting tin and roast them whole in the oven 40-45 minutes. Smoked aubergine dip, aka baba ganoush, is absolutely delicious and surprisingly light. Smoked aubergine dip recipe by Andy Harris - Prick the aubergines all over with a skewer. 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. Mix all ingredients until well combined and taste to adjust salt and lemon. Quote BBH25. brush the pitta triangles with 3-5 tbsp olive oil, This aubergine dip will slot in nicely. Light the gas on 2 rings, then lay the aubergines directly on them, 2 to a ring. Tip into a bowl … 2 tbsp Yeo Valley Greek Style Yeogurt. When cool enough to handle, strip away the blackened skin and put the flesh (which should be cooked and soft) in a colander to drain for 30 mins. 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. 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. in a single layer, rough side up, on 2 or Light the gas on 2 rings, then lay the aubergines directly on them, 2 to a ring. You can also use a blender or food processor (read … Using a sharp knife, score the grilled flesh and scoop out the flesh with a spoon. 1 tbsp extra virgin olive oil . Sevtap Yüce. It’s great with roast meats as a side or served simply as a dip for vegetables or bread. Lightly salt the diced aubergine and set aside for 10-15 minutes. Using tongs, carefully hold them over a gas flame or charcoal grill, turning occasionally, until they feel tender and the skin has blackened – about 20 Get every recipe from Eat Istanbul by Andy Harris A delicious aubergine dip that is a staple of every Lebanese meze. Sea salt. Juice of ½ lemon. Add roughly chopped garlic, salt, smoked paprika, tahini, lemon juice and olive oil. Spread the dip in a serving plate and drizzle with olive oil and garnish with pomegranate seeds to serve. At its most basic, baba ganoush is a healthy dip made with mashed aubergine or eggplant, sesame paste, olive oil and seasoning. Actually, it is much like making houmous, but with aubergine instead of chickpeas.. With its roots in North Africa and the Middle East, baba ganoush usually tastes lightly smoked… Saturday July 18 2015, 1.01am, The Times. Once done, put the aubergines in a plastic bag. Now was some dips to go with it Moutabel is a staple of every meze., etc smoked aubergine dip to intensify the smokey flavour further, people just ’! Tahini, lemon juice if necessary, but be careful not to overwhelm the aubergine is..., wonderful texture and very versatile, yummy and satisfying and aim to capture the essence Lebanese –... Strips or quarters and dip into the smoked aubergines to the mixture and combine well. 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