Thursday evening is when most people start to see the end of their work week and therefore deserve a treat. I on the other hand am stuck in work for another few days before I get a day off. However this does not stop me from putting my feet up, pouring a cheeky glass of wine and having dips and bread for dinner.
Hummus, baba ganoush, mediterranean flatbread, serrano ham and a char grilled pepper salad is on the menu. Washed down with a glass of red, one could almost start to believe that the weekend has already begun.
If you like hummus you will probably like baba ganoush. It is like a lighter version of hummus made with aubergine instead of chickpeas. Like hummus it contains garlic, olive oil and lemon juice. Then there is the tahini paste. How do you feel about tahini? It’s a bit like asking someone if they like coriander or anchovies; some love it, some hate it.
I like tahini. My other half on the other hand says he doesn’t. I compromise by putting some tahini paste into the dips and just don’t bother to mention it. Simple solution to a first world problem, right?!
So while I tuck in to my already made dips and other goodies I suggest you start grilling some aubergines. This way we can all have a pleasant evening before the weekend really kicks off.
Oh, I almost forgot to mention that it is really easy to make baba ganoush, so once you have the aubergine grilled and cooled down it is a matter of 5 minutes work.
- 1 aubergine
- 1 clove of garlic
- 1 red chili
- ½ lemon, juice only
- 30ml olive oil
- salt, pepper, fresh parsley
- tahini paste & pomegranate seeds (optional)
- Grill the aubergine and chili until black on the outside and soft on the inside (approx. 20 minutes).
- Let the aubergine and chili cool down.
- Scoop out the flesh of the aubergine.
- Peel the chili and remove the seeds.
- Put the aubergine flesh, chili, garlic, lemon juice and olive oil in a blender.
- Puree the mix until smooth.
- Season to taste with salt, pepper and tahini if you like.
- Mix again.
- Serve in a bowl drizzled with a little olive oil, fresh parsley and a few seeds of pomegranate.
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