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.
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So if I put the whole tin of tahini in, I might have liked it? Sigh.
Now that you mention it, I’m not sure that charring the outside added anything to the final product. Roasting alone was a good call. So many delicious ways to eat this up.
I agree with Betsy as well, I’m not sure the charring did much to the taste however saying that, I really liked this. I love eggplant and I love tahini so it was perfect for me 🙂
Time on the fire imparts smokiness in the eggplant. Personally, I like the charring process. Very few vegetables can stand up for the heat. This makes a good dip with pita.
Right but I don’t know that time under a broiler does much of anything 😉
I was never a fan of eggplant. But, adding the tahini and the rest made it so delicious I forgot it was eggplant. Can’t wait to try this again.
I think your shortcut makes sense. I don’t have a gas cooktop either, so I ran them under the broiler. It doesn’t seem to do much for the flavour. I really liked this version!
I thought this was delicious also. I don’t have a grill or gas stove so I did char it under the broiler. It did add a tad of flavor, I think, or I decided it did! Nice job.
Homemade is definitely much better than store bought! I followed your tip, and went without the charring step! Tq!