Baba Ghanoush with Bread Crisps
January 12, 2008
Nice fat glossy eggplants are great for making today’s tasty dip. You can bake the eggplant in the oven, or pop it on the barbecue to cook, which will give it the nice smoky flavour that enhances this dish.
The little crispy bread wedges served with it are so easy to make. You can use either mountain bread or separate the layers and tear up a couple of large pita breads.
This is a good palate energiser to have with drinks while the person in charge of the tongs cooks up some delights on the barbecue.
1 large eggplant
Prick the eggplant in several places and place in a preheated 200C oven for 30-40 minutes or until tender. Set aside to cool down a little then peel off the skin and place the flesh in a food processor with the garlic, tahini, red pepper concentrate, lemon juice and olive oil. Process until smooth then add salt to taste.
Tip into a bowl and drizzle with a little more olive oil. Serve with Bread Crisps
4 slices thin mountain bread
Cut the mountain bread into triangular shapes and spread in a large shallow oven tray. Spray with oil and sprinkle with sesame seeds and sumac.
Bake at 200C for 10 minutes or until crisp.
| ©2000-2013 Pat Churchill