The recipe for Cook the Book Fridays from David Lebovitz’s My Paris Kitchen was yet another reminder of how easy it is to make your own dips – and how much more flavourful they are than most of the store bought varieties.
I took a little shortcut with this recipe, simply oven-roasting the aubergines instead of first charring the skins over an open flame – we don’t have a gas stovetop and I didn’t have time to do then under the broiler (it’s not the same anyway). This comes together in a flash once you have the eggplant roasted and all you have to do with the pulp is whizz it in a food processor with some tahini (how come this ingredient surprised me? It totally makes the dish more creamy, less slimy so that’s a win in my book!), lemon juice, salt, garlic, chili powder (I used Piment d’Espelette), some oil and some cilantro leaves. Et voilà – simple comme bonjour!
An excellent snack with homemade toasted pita chips, crudités or even on sandwiches. I’ll be making more of this very soon!
Get a version of the recipe for David Lebovitz’s Baba Ganoush here or on p 64 of My Paris Kitchen.
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Disclosure: I was provided with a copy of “My Paris Kitchen” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions 100% my own.
MY BOOK! In the French kitchen with kids releases July 31, 2018! Click here for pre-order details!