Dip Days of Summer
These lazy hot late days of summer beg for what the Internet calls a ‘no recipe-recipe’. Have weeknight cooking block? Get a bunch of fresh vegetables, warm up some pita or a fresh crusty slab of toast and serve alongside your favorite dippable things - eat it all outside, with a pop of some frizzante or cans of club soda with lemon. This baba ghanoush recipe serves two and was adapted from Yotam Ottalenghi’s cookbook, Jerusalem, which we love. It also makes use of some super seasonal nightshade produce you might be seeing all over your grocery store right now. Simply multiply the ingredients as needed.
Ingredients:
-1 large eggplant, whole
-1 tsp crushed garlic
-1 tsp tahini paste
-1 small handful fresh parsley, chopped
-1 smaller handful fresh mint, chopped
-1 dash of cumin
-salt and pepper to taste
Method:
Set your broiler to high. Score the eggplant around the sides and set under broiler on a rimmed baking sheet. The total cooking time is about one hour, but you have to rotate the eggplant about every 15-20 minutes. It’s supposed to look like it’s burning, so don’t sweat it. Set that timer and go clean your bathroom or something.
Remove eggplant from oven and let cool slightly, until you can pick it up without burning yourself. Using a knife, slice open the charred skin and scoop the flesh into a colander to drain the eggplant for about 15 minutes.
Add garlic, tahini, herbs and spices. Garnish with extra herbs if you have them. Serve.
