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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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.