Continuing with a theme from the Levant, Baba Ganoush is a regional favourite, though typically made with tahini, a sesame seed paste.
But another popular version, especially in Israel where it is called ‘salat chatzilim’, is to make it with mayonnaise. Mayo is much easier to find, cheaper and gives it a different taste entirely.
Baba goes great with pitta bread, but you can use it as a little side or dip for just about anything. This versatile recipe is easy to make and tasty.
- 1 large aubergine
- Mayonnaise to taste
- Lemon juice
- A pinch of salt/pepper
- Garlic powder
- Chopped parsley
As this is a small recipe for a dip/side you can make it by eye.
For a creamy baba ganoush that serves as an excellent side dip, cook an aubergine in the oven at 180 degrees for about forty five minutes to an hour. Peel off the skin and mash it to a pulp. You might want to remove some of the seedy bits as you go.
Add a pinch of salt, pepper, lemon juice, powdered garlic and however much mayonnaise you want. Depends how creamy you like it. Mix it all up together, sprinkle parsley on top and it’s beautiful.