This is an excerpt from our book Slow Down and Grow Something.
Eggplants make you look like a great gardener, no matter the truth. They are so prolific, one minute there’s nothing, the next you’ve got enough eggplants to feed an army. The plant is lush and the fruit abundant. This is a classic babaganoush we have on hand for afternoon snacks or to lather on sandwiches. We prefer the texture slightly lumpy but if you like it silkier, feel free to use a food processor instead of the good ol’ fork.
We love doing ours on the barbie, but you can also do in the oven on high heat if that’s suits.
- 2 medium eggplants
- ¼ cup tahini
- ¼ cup lemon juice
- 3 garlic cloves, finely minced
- ½ teaspoon salt
- 2 tablespoons parsley leaves, finely chopped + extra for garnish
- 1 tablespoon olive oil
- Prick your eggplant on all sides a few times with a fork. Place them on barbeque grill and cook them on medium-high heat for 35-40 mins. The skin will darken a little and begin to smell smoky, don’t worry - this is enhances the flavour of the dip. Set aside and allow to cool.
- In a medium sized bowl, mix the tahini, lemon juice, garlic and salt.
- Slice the eggplants in half, lengthways. Drain excess liquid, scrape out the flesh with a spoon and add to the tahini mixture.
- Mash eggplant in to tahini mixture with a fork until smooth with a bit of texture remaining. Allow to cool to room temperature then stir in parsley, drizzle the top with olive oil and add some extra parsley leaves to the top as a garnish.