When you want a smoky, easy, delicious dip that will accompany pretty much anything. Who doesn’t love eggplant?   I got this recipe from my Aunt, who expanded my cooking knowledge beyond classic Australian food;  this baba is toothsome and warms your soul.

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Feel free to make a larger batch, go crazy with the garlic (because five cloves is never enough, for me!).

Preparation Time:  approx. 30 mins
Serves:  2

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Ingredients

• 2 medium to large eggplant  

• 4 cloves garlic (if you like it, add more) 

• Juice of ½ lemon

• 3 tablespoons of tahini 

• A splash olive oil (macadamia or avocado oil are good substitutes) 

• Salt, to taste

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Method:

1. Take eggplant (skin on) and place over your burner or BBQ on medium heat or under the grill in the oven at around 200°C (door open!). Use a baking sheet with aluminium foil to collect any juices if you’re grilling in the oven.

2. You want the eggplant to char so you get that delicious charcoal taste. Ensure you turn the eggplant so all sides get a char (this should take around 15 – 20 minutes depending on your stove, gas burner or bbq).  Important note: Use tongs!

3. Once the eggplant is sufficiently charred (it should be soft when you poke it), place in a bowl, remove the cap (the green bit), a lot of juice will come out of the eggplant and we want that,

4. Transfer to a food processor, or blender (you can also do this by hand in the bowl with an electric or hand whisk).

5. Add the garlic (crush prior if doing by hand).

6. Add the lemon juice, a splash of olive oil and mix to a smooth consistency. The oil gives it a great texture and depth of flavour.

7. Add in the tahini and mix again. Taste at this stage and add salt to your preference.

 

This is a delicious snack for the afternoon, to go with a nice roast lamb or addition to a roast veggie sandwich or salad.

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Place in the fridge, where this baba will last for a week. Cover with olive oil to extend this time a little longer.