Baba Ghanoush – the eggplant dip imbued with smoky, garlicky and lemony flavours can't be improved. Oh yes it can!
Ingredients
—Master Recipe PLUS Extra virgin olive oil Plain unsweetened yoghurt Sumac
Method
—For master recipe go to this Link
Finish the Baba Ghanoush with extra virgin olive oil, yoghurt and sumac. Rather than mixing these three through the dip, drip extra virgin over the top of the dip, swirl in a large dollop of yoghurt and sprinkle with sumac. Serve with toasted pita bread for dipping.
Sumac is a coarse powder made from the ripe, reddish-brown berries of the sumac shrub and brings a refreshing note to many Middle Eastern dishes. The lemony taste and mild astringency works well with roasted or grilled chicken, meat or fish. It’s also good sprinkled over tomatoes drizzled with a little oil before baking, or stirred into yoghurt to accompany meat dishes. Store airtight out of the light.
Drizzle with extra virgin olive oil
Sprinkle with sumac
For a delicious lunch or light meal, spread baba ghanoush over toasted split pita breads, top with thinly sliced lamb or beef (or leftover roast chicken), top with cherry tomatoes and mint leaves, season with flaky sea salt and black pepper, and sprinkle with dukkah.
Baba Ghanoush with Lamb
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