Ingredients
-
3
-
3
-
1 1/2
-
3
-
1
-
1/2
-
1
-
1/4
-
1/4
-
1/8
-
3
-
2
-
2
-
-
Directions
Eggplant Onion Dip, Adapted from a recipe in Jean Par’s ‘Company’s Coming: dip, dunk & dab, party dips and spreads’ This recipe has been descibed as an update of baba ghanouj sweetened with caramelised onions (and served) with pita bread chips or vegetables I learnt also from this book that ‘baba ghanouj’ means ‘indulged father’ in Arabic! Rather patriarchal for 2009! Perhaps that’s why Jean Par has re-named this ‘eggplant onion dip’ – bland and politically correct! I decided to stay with this name but if anyone knows the Arabic for ‘eggplant onion dip’, I’ll happily rename it The cooking time includes one hour chilling time , Adapted from a recipe in Jean Par’s ‘Company’s Coming: dip, dunk & dab, party dips and spreads’ This recipe has been descibed as an update of baba ghanouj sweetened with caramelised onions (and served) with pita bread chips or vegetables I learnt also from this book that ‘baba ghanouj’ means ‘indulged father’ in Arabic! Rather patriarchal for 2009! Perhaps that’s why Jean Par has re-named this ‘eggplant onion dip’ – bland and politically correct! I decided to stay with this name but if anyone knows the Arabic for ‘eggplant onion dip’, I’ll happily rename it The cooking time includes one hour chilling time
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Steps
|
1
Done
|
Poke Several Holes Randomly in Each Eggplant; Place the Eggplants on a Foil-Lined Baking Tray and Bake in a 230c/450f/7-8 Gas Markfor About 45 Minutes or Until Softened; Let Stand For About 10 Minutes Until It Is Cool Enough to Handle; Cut the Eggplants Lengthwise, Discard the Seeds, Scoop Out the Flesh and Place in a Food Processor; Discard the Shells; Pulse With the on/Off Motion Until the Eggplant Flesh Is Finely Chopped Then Transfer It to a Medium-Sized Bowl. |
|
2
Done
|
Heat the Olive Oil in a Large - Preferably Non-Stick Pan - Over a Medium Heat; Add the Onion, Garlic and Leek; Cook For 10-15 Minutes, Adding Sugar About Halfway Through the Cooking Time, Stirring Often Until the Contents of the Pan Are Caramelised; Reduce the Heat to Medium-Low. |
|
3
Done
|
Add the Next 4 Ingredients - Salt, Coriander, Cumin and Pepper - Heat and Stir For About 15 Minutes Until Fragrant; Add to Eggplant; Stir Well Until All the Ingredients Are Well-Combined. |
|
4
Done
|
Add the Remaining 3 Ingredients - Parsley, Lemon Juice and Tahini - and Stir Well Until All the Ingredients Are Well-Combined. |
|
5
Done
|
Chill, Covered, For 1 Hour to Allow the Flavours to Blend. |
