We are knee-deep in entertaining season so I thought I’d share some easy recipes for entertaining. Homemade dips are simple to make and are a million-times better than store-bought dips. I’ve suggested grilling the eggplant for a smoky flavour in my recipe but if your grill is tucked away for the long winter, you can broil them for a similar effect.
Speaking of entertaining, do you own a wood-burning fireplace or know someone who does? Do you struggle to bring wood in from your wood pile when you have friends over? The sawdust and bits of wood alway stick to your clothes and the number of trips in and out is tiring! I have a solution! I’ve created a handy log carrier, hand made by yours truly in Canada! This is the perfect gift for the wood burning fireplace owner! Made of heavy duty denim, with a copper handles, these carriers can hold 12-14 kg (25-30 lbs) of wood, the perfect amount for a roaring fire without breaking your back! They are $60 (Canadian) each or two for $100 (Canadian). Shipping within Canada and to the US is available but you’ll need to contact me before November 23 to make sure you get it by Christmas. Now let’s get busy and make some baba!
Baba Ganoush
For the original recipe, please click here.
Makes about 400 mL dip
Ingredients:
- 8 small Thai aubergines, halved and seeded
- olive oil
- 2 cloves of roasted garlic
- 15 mL tahini
- 6 g cumin
- extra virgin olive oil
- juice of half a lemon
- sea salt to taste
Directions:
- Grill aubergines on very hot BBQ, until skin is charred and the flesh is soft (we did ours mostly on the skin side on the BGE).
- Roast the garlic in a parchment pouch wrapped in foil. Cool.
- Peel the charred skin and away from the aubergine and discard, peel roasted garlic and discard skins.
- In the bowl of your food processor, add all of the ingredients and purée until smooth, season to taste.
Notes:
- I like to toast my cumin for big flavour.
- Use raw garlic if you wish, we have developed a bit of an aversion to raw garlic so I roast it whenever possible.
- Use as much olive oil to give you a smooth dip.
- I would not substitute peanut butter for the tahini in this case.
- If you like a tarter dip, add more lemon juice.
- Seeds of the eggplant tend to be bitter, so I’d remove them.
I totally agree with you about grilling the eggplant if the weather permits. It adds a delicious smokiness that really adds to the flavor.
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I love baba ganoush! I’ve never made it, though. I’m planning to have a small gathering on Christmas Eve, serving appetizers and hors d’oeuvres, and this sounds perfect for that.
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Toasting cumin really does bring out a lot of flavor. You can actually microwave it and get the same result. Anyway, terrific dish — haven’t had this for ages. Yours looks wonderful — thanks.
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Great recipe. When I make it I always feel like I’ve created a grey blob. Yours looks good and is beautifully presented!
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This just reminds me that I haven’t had this aubergine dip in ages! Can’t wait to try your recipe to make some for the holiday family gatherings. Thanks, Eva.
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I remember when I first heard about this dip—thought it sounded so exotic. But also simple and delicious. I love the idea of using roasted garlic!
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