When we think of an eggplant dip, the first one that jumps to our minds is baba ghanoush. But this is a versatile dish, and there are unlimited variants across the Mediterranean. Each version differs with innumerable changes in local ingredients or tastes to suit the local palates. Here is a version that I had in Greece many decades ago and was happy to find in this cookbook.
The art of meze, or pikilia, is fascinating. Small plates of food meant to tantalize the palate with different flavours tend to crowd the table but excite and confuse you. Sipping lovely Greek wine or chilled glasses of ouzo and nibbling on these bites slowly is Greek tradition, whether it be on the streets of Athens watching the crowds go by or on an island watching the sunset over the water.
This dip is fabulous. It differs from Baba Ghanoush in the addition of roasted red peppers that add sweetness to the dish. Nuances of flavour come from the smoked paprika and garlic. I also add a touch of crumbled feta to the dish; this is not in the original recipe, but the salt from the cheese adds a lovely touch. I serve it with seeded crackers, but you can also serve it with cruditès, pita bread or chips. In addition, you can use it in sandwiches as a spread with vegetables or meat. This dip is lovely and versatile and moves away from the very overdone Baba Ghanoush.
This contemporary cookbook on Greek food is a work of art, with beautiful photographs and a wealth of traditional recipes that have been reimagined. So far, I have cooked a few recipes from here, such as Greek avocado toast, and they have all been amazing. I highly recommend this cookbook for chefs who are looking to break out of traditional Greek cuisine and want something new for everyone else. For more wonderful recipes from this cookbook, click here.
Ingredients:
2 small globe eggplants
1 red pepper
2 + 1 tablespoon olive oil
3 garlic cloves
1/2 teaspoon hot or sweet paprika or a mix of both
Juice of 1 lime
1/2-3/4 cup yoghurt
Handful of cilantro or dill or a mix
Salt, to taste
3/4 teaspoon pepper
Feta cheese, crumbled (optional)
Seeded crackers to serve
Heat the oven to 375 ° F.
Lay the eggplant and pepper on a lined baking sheet and roast for 30-45 minutes until they are both very soft and charred in spots. Be sure to turn the vegetables every 10 minutes or so to roast them evenly. Cool completely.
Remove the stem and skin off the eggplant, reserving the roasted flesh and juices.
Deseed the pepper and remove the charred skin.
Mix all the ingredients in a small blender with 1.\/2 cup yoghurt. Blend to a smooth purèe adding more yoghurt to get the purèe to blend well. Remove and store in the fridge until you are ready to serve the dish.
Serve at room temperature with crackers or pita bread, pita chips or cruditè vegetables.
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