Baba Ganoush & Dandelion Blossom Mead

Baba Ganoush is is an eggplant dish that originated in Levant cuisine (roughly refers to the territory from Greece to Egypt), frequently used for dipping. It is served mostly as an appetizer.

It is a beautifully rustic, super creamy eggplant dip, loaded with flavour and even better the next day once the flavours have mingled overnight. It is a symphony of Middle Eastern spices, garlic and a splash of lemon juice that are blended with smoked eggplant and tahini.

I love finishing it with a generous drizzle of cayenne pepper olive oil for an extra pop of spicy-goodness.

The key to making the best baba ganoush lies in concentrating the rich flavour of eggplant over an open flame.  The smokiness that is added to the dish takes it from humdrum to OMG! The idea is to smoke the eggplant until well-charred and crispy on the outside, and super tender on the inside. Yes, almost to the point of mushiness.

The extra smoky and velvety tender eggplant makes this dip come alive in your mouth.

For Smoky Eggplant Dip (Baba Ganoush)

• 1 large eggplant

• 2 tbsp tahini paste

• 1 1/2 tbsp Greek yogurt (optional, omit to make dairy free version)

• 1 garlic clove, chopped

• 1 lemon, juiced

• Salt and pepper to taste

• 3/4 tsp Aleppo pepper (or more to taste)

• 1/ tsp crushed red pepper (optional)

• Toasted pine nuts for garnish

• Cayenne pepper infused olive oil for drizzling

1. Begin with cooking one large eggplant over a outdoor grill set on medium-high. until it’s well charred and super tender on the inside. Using a pair of tongs to rotate the eggplant every 5 minutes or so. Remove the eggplant with a pair of tongs and be sure to let it cool before handling.

2- When cool enough to handle, peel the skin off the eggplant, and discard the stem. Place the eggplant flesh in colander to drain for ten minutes.

3- Now we combine the smoked, peeled and drained eggplant with the tahini, Greek yogurt (if using, if not then omit), garlic, lemon juice and spices in a food processor, but be careful not to over-blend. A couple of quick pulses should be sufficient to acquire the thick and rustic consistency we are looking for.

4. Transfer the smoky baba ganoush to a serving bowl. Cover and refrigerate for 30 minutes (or overnight).

5. Bring eggplant dip to room temperature. Top with a generous drizzle of cayenne infused olive oil. Add pine nuts. Serve with warm pita wedges , tortilla chips, and sliced veggies on a platter,

Different Middle Eastern spices work really well to add; play around and have fun! It is a flexible and forgiving recipe. Aleppo chilli pepper and a drizzle of cayenne pepper olive oil are my favorites. But no need to stick to mine.

Aleppo peppers are a wonderful, mild and fruity pepper that gives off a little earthy sweetness. I buy mine at Silk Road Spices in Edmonton.

Dandelion Mead goes well with spicy foods.