This is really easy to do and so worth it. The charring is the key to that distinctive flavour. Now in this recipe I have not used any sesame, as I have some problems digesting them and they are in the ‘Top 10 Most Unwanted’ because of the digestive disturbance they cause (in the Top 10 there’s also Mustard and stuff – I might blog that later).
The Tahini that is usually used helps to add body to the dip, but don’t worry as the combination of oil and lemon with give this dip a nice curd like quality and if you need to you can just stir it before you serve it.
I hope you like it
2 aubergine washed
1 red bell pepper
250 ml / 8 fl oz olive oil
125 ml / 4 fl oz lemon juice
4 cloves garlic,
1 large bunch fresh parsley
sea salt to your taste
Wash the aubergines and pepper and prick all over with a fork, make sure it pierces the skin.
Now either get the grill (broiler) really hot or light one of the gas burners on your stove. Just get the aubergines and the pepper resting into the flames so that the skin chars and blackens. Keep turning as you need to.
As that is happening put the salt, lemon, oil, parsley and garlic into the food processor (or a pestle and mortar, or else you can get the garlic and salt onto a chopping board and start to chop very finely).
Once the skin is well blackened and the flesh feel soft remove the aubergines and pepper from the heat and carefully remove the skin (you can put them into a freezer bag, or let them cool a little). Roughly chop the flesh and add to the processor. (or continue in the mortar or chopping on the board, then transfer to a bowl and add in the oil and juice and beat well)
Blend really well to a nice paste and that’s it!
Serve with some good bread, crackers or vegetable sticks, over rice, with lentils or as a dip for potatoes …….. really loads of ways to serve this.
Pssst … I had this for my lunch today and I just could not get enough of it onto the piece of bread. It is seriously good.
Come and see me on Saturdays’ at Bermondsey Square Farmers Market in Southwark. It’s just off Tower Bridge Road, a short walk from The White Cube, Southbank and Borough Market.
All new customers will get a lovely washable cotton shopper as a ‘Thank you and please come again next week’ (Whie stocks last!)
Every Friday at about 6 pm GMT I publish photos of the items I have cooked for market. Have a look at the Facebook page.