The sharing of this recipe is the result of a swap that took place between two members from the same suburb. One is a grower, the other is a cook. The first offered up a bounty of huge eggplants from her front garden, while the other had nothing to swap, but loved to make babaganoush. The eggplants were gifted with no reciprocation required, but the cook took the eggplants home, made the delicious dip, and returned some to the grower. Of the countless swaps that have taken place, this story has to be one of our favourites.
Here Claudia, the cook, kindly shares her mum’s recipe.
2 cloves of garlic crushed
3 tbs tahini
Juice of 1 lemon
1/2 tsp salt
- Using a knife pierce the eggplant skin with deep holes throughout.
- Cook on BBQ until charred. This may take around 15 mins.
- Continue turning all the time.
- Let eggplants cool until warm to touch.
- Run under water and remove the skin. If the flesh comes away with the skin, scoop out and put aside.
- Combine flesh from eggplants with garlic using the back of a spoon to smash the two together.
- Add tahini, salt and lemon stirring to combine.
- If the consistency is too thick for your liking try adding 2 tbs of water.
- Stir until all blended
- Add additional lemon juice and salt/ pepper to taste if desired.