RECIPES
Basia
While thinking about what to serve on New Year's Eve, I remembered one more dip that I haven't made in a long time. It's a roasted eggplant spread that goes perfectly with bread or veggies. I like it best served with pumpernickel, but it's also great rolled up in a Dukan diet omelet with roasted bell pepper (recipe below).
The amounts for the baba ghanouj are approximate. You can add, for example, more or less garlic. You can also add a little chili powder or Tabasco sauce to spice it up.
Baba Ghanouj eggplant dip/spread
Instructions:
Cut the green end off the eggplant, then slice it in half lengthwise. Prick the skin all over with a fork and brush the cut side with olive oil. Place it cut side down on a baking sheet lined with parchment paper and bake in a 200°C (400°F) oven for about 30-40 minutes, or until completely soft. Let it cool a little, then scrape out the flesh with a fork. Add the mashed garlic, a little olive oil, lemon juice, tahini, and a small pinch of cumin (be careful not to add too much, because its flavor is very dominant). Mix, adjust the seasoning to taste if needed, then blend it or mash it with a fork. Garnish with fresh parsley and serve.
Baba Ghanouj rolls
To make the omelet rolls with Baba Ghanouj, cut a red bell pepper in half, brush it lightly with olive oil and roast it in a 200°C (400°F) oven for about 15 minutes, until the skin starts to peel away or turns black. Remove the skin and cut the pepper into strips.
Spread the eggplant paste over the omelet (I make a Dukan diet omelet), lay the pepper strips on top and roll the omelet up. Cut it into slices 1-2 centimeters thick and arrange them on a platter.
Enjoy!
