EGGPLANT DIP (my version of Baba Ganoush)

Many have praised this simple dip that I usually make on the days I remember my home.My mom and my grandma were used to prepare this delicious dip in the summers, roasting the eggplants over hot coal in the yard…yum!

This version of baba ganoush can be used as a a dip with flatbread, a sandwich filling or as an apetiser (think stuffed tomatoes).It’s so versatile and easy to make,you must give it a try.

You’ll need:

1 portion of homemade mayonnaise

1 kg round (fat) eggplants

1-2 tomatoes (depending on size)

2-4 strands spring onion

1/4 cup black olives

Method:

P2210069

20141027_192036

P2210001

1.Roast your eggplants on a hot skillet, on all sides(this gives them a nice subtle smoky flavour).The peel should be crispy and when tapping the eggplant should sound hollow.If your eggplants are unusually large you may bake them for 20-30 min. after roasting them .

Cut the eggplant open

Scoop out the pulp

Put it in a colander

To drain bitter juices

2.On a wooden board, cut the eggplants open with a wooden spoon and scoop out the pulp.Discard dark(burnt) pulp, as well as dark seeds, they’re bitter. Proceed to this step right away, you need to release the bitter juices.Leave your pulp to drain to get rid of the bitter juices…you can even wash the pulp, but be gentle, or your pulp will get crushed and slip through the colander

.

*Beware of unwanted guests residing in your eggplant! Ideally, I should have noticed a hole in my eggplant at the time of purchase but now I just take the little creeper out and discard some of the surrounding pulp as well.No wasting!

Chop veggies

Add veggies and mayo to eggplant

Season and mix

3.When the juices have drained off, put your pulp in a bowl and next, chop your tomatoes (remove seeds), spring onion and olives and add them to the pulp.Add the mayonnaise as well and combine all components.Check the seasoning and adjust.

Enjoy!