Baba Ganoush - Eggplant Dip
Photography Aaron McLean.
INGREDIENTS
1 x 600 gram jar roasted eggplant, drained
2 cloves garlic, crushed
3 tablespoons tahini
2 teaspoons sesame oil
1⁄4 cup chopped mint or flat-leaf parsley
finely grated zest and juice 1 lemon
sea salt and freshly ground pepper
To garnish
2 teaspoons sesame seeds
METHOD
Place all the ingredients in a food processor and pulse to blend, keeping the mixture a little chunky. Season.
Tip into a shallow serving dish and garnish with sesame seeds. Makes 2 cups.
Menu: Serve on a mezze platter with Beetroot Hummusand Taramasalata – Smoked Roe Dip.
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126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.