This delicious smoky dip is the ultimate aubergine recipe and a classic part of any meze selection.

The principal ingredients are aubergines, garlic, lemon juice, tahini and olive oil. Scooped up with warm flatbread, this is perfect outdoor or picnic food.

Smoked Aubergine Puree (Baba Ghanoush)

Ingredients

3 large aubergines

2 cloves of garlic, crushed

Juice of a small lemon

2 tbsp tahini (sesame seed paste)

3 tbsp chopped mint or flat-leaf parsley

3 tbsps extra virgin olive oil

1 pinch pul biber (paprika)

Method

Peirce the skins of the aubergines and blacken them over a gas hob or barbecue. Turn them constantly until they are completely charred and the flesh is very soft. Allow cooling.

Slit the aubergines lengthways and scrape out the flesh, discarding the skins. Put in a sieve and leave to drain for 30 minutes, or squeeze out if you’re in a hurry.

In a serving bowl, mix the lemon juice into the tahini. Add the garlic and two-thirds of the chopped herbs. Season to taste.

Mash the aubergines gently with a fork, and then stir into the tahini mixture.

Trickle the surface with olive oil and top with the remaining herbs.

Sprinkle with pul biber (paprika)

Serve with warm flatbread and raw sliced or whole vegetables (crudites).

Afiyet olsun!

The post Recipe: Smoked Aubergine Puree (Baba Ghanoush) appeared first on Fethiye Times.

Serves 2

Ingredients

2 aubergines, thinly sliced lengthways

3 tbsp extra-virgin olive oil

12 cherry tomatoes, halved

1 Middle Eastern flatbread or pitta

3 tbsp balsamic vinegar

Handful mint leaves

2 shallots, 1 finely chopped, the other thinly sliced

1 red chilli, finely chopped

50g goat’s cheese, crumbled

Handful wild rocket, to serve

Method

Heat oven to 200C/180C fan/gas 6. Brush the aubergine slices with 1 tbsp of the oil, then season. Arrange on a baking tray or sheet and roast for 20 mins until browned, popping the tomatoes on the tray for the final 5 mins. Tear the flatbread into pieces and place on a separate baking sheet. Brown in the oven for 8 mins, or until crisp, then remove.

For the dressing, in a small bowl, mix the vinegar, mint, chopped shallots, chilli, remaining oil and some salt and pepper.

Scatter the aubergine slices, tomatoes, sliced shallot and crisp flatbread into a serving bowl. Pour over the dressing, sprinkle with the goat’s cheese and scatter over a little rocket.

Recipe courtesy of BBC Good Food

The post Recipe: Roast aubergine with goat’s cheese & toasted flatbread appeared first on Fethiye Times.