You know how it is, you shop at the farmers market and you find beautiful eggplant and decide you’re going to make baba ghanoush to go along with your falafel wraps. I hadn’t been home 10 minutes before the eggplant went in the grill. (It took 10 minutes to get the photographs)
When it was charred and soft, I decided maybe I should check to see if I had all the bits to go in the dip. Uhhh… no. No tahini. In the back of my mind I did recall checking the use-by date and it was close so I tossed it out. I wasn’t going to waste a lovely already-roasted eggplant so in the blender it went, along with some nicely caramelized onions, some Greek yogurt, salt, pepper and a dash of cumin and coriander.
I loved it! John’s a dip traditionalist so he kept reminding me it wasn’t *real* baba ghanoush.
It was Father’s Day in Australia yesterday so we shut down the computers and headed to the nursing home for a little celebration. Not many fathers are active at 93 so Rob definitely needs a bit of excitement to honor the day.
We said we were coming over but he asked us to wait until later because all the fathers in the nursing home were given a free coffee and cake voucher and he and his pals were headed to the coffee shop to celebrate. He didn’t want to let his friends down by not going with them. He’s really cute.
Along with the normal Father’s Day gifts, I brought some fresh mango all cut up and some of this dip and chips to park in his fridge. He’s gaining weight but I’m not the one to tell him.
- 1 large eggplant
- 1 cup caramelized onions
- ¼ cup Greek Yogurt
- ⅛ teaspoon ground cumin
- ⅛ teaspoon ground coriander
- ⅛ teaspoon salt (or to taste)
- a few grinds of fresh black pepper
- In the BBQ or in the oven, roast the eggplant on high until the insides soften. I left mine in the BBQ for about 30 minutes but watch it. Temperatures might be different.
- Let cool.
- Add the caramelized onions to the blender and whiz for a few seconds. You want them broken up but not paste.
- Scrape the eggplant pulp into a blender
- Add remaining ingredients and whiz just to combine into a dip. I left mine just a bit lumpy.
- Place in serving bowl and drizzle with good olive oil and a dusting of paprika.