Recipe developed and contributed by Maureen Gualtieri
Using the barbecue to grill up spectacular mains and sides is fine and all—but what about a delicious dip that starts with a blistered smoky eggplant and only gets better from there? This month we beat the heat (of the oven, inside your kitchen) by going traditional with baba ghanoush! The grilling is barely the hardest part; after throwing your eggplant down over low-and-slow coals, you’re about half an hour, and one blender blitz, away from a perfectly summery spread. DFC’s Garlic Chili Crisp does double duty, with the oil basting the eggplant in spice (and stopping it from sticking to the grill), and the bits stirred into the final result for crunchy pops of heat. Enjoy as an appetizer with sliced veggies or pita wedges, on the deck while you wait for those gorgeous steaks to sear!
Baba Ghanoush
(Yield: 2.5 c or 600ml )
2 small or 1 large (approx. 600g) eggplant
1 clove (5g) garlic, crushed
1/4 c (60g) tahini
1/4 c (45ml) good olive oil
2 tbsp (30ml) lemon juice
approx. 1 tbsp (15ml) oil from DFC’s Garlic Chili Crisp
approx. 1 tbsp (15ml) crunchy bits from DFC’s Garlic Chili Crisp
1/2 tsp kosher salt
sumac, for garnish
Wash your eggplant(s) and dry them well, then slice in half lengthwise. (No ned to de-stem, just whack right through!) Brush all surfaces with the oil from DFC’s Garlic Chili Crisp. Grill on low coals until cooked through (20ish minutes) and you’ve got some good char on the outside. Remove and allow to cool a bit.
Once mostly cool enough to handle, peel—I find it easiest to scrape the flesh out of the halves with a big spoon. Pop the flesh into the pitcher of your blender, adding any juices that might have tried to escape. Add garlic, tahini, olive oil, lemon juice, and salt. Blend until smooth. Taste and adjust seasoning.
Pour the baba ghanoush into a serving dish, and stir in the DFC’s Garlic Chili Crisp bits. Garnish with sumac and serve at room temp with your favourite crunchy veggies or chips, or as a smooth and smoky sandwich enhancer!
