Who is online?In total there are 2 users online :: 0 Registered, 0 Hidden and 2 Guests
Most users ever online was 62 on 10th April 2015, 8:24 am
Latest topics» When we come out of the other side of this ...
by freebird Yesterday at 9:51 pm
» Exercise in the April garden
by Dandelion 7th April 2020, 9:26 pm
» Comfrey/nettle feed maker
by Chilli-head 5th April 2020, 9:43 am
» The March gardener
by Dandelion 4th April 2020, 6:16 pm
» My new hobby
by FloBear 26th March 2020, 12:33 pm
» Changing email address
by FloBear 19th March 2020, 3:54 pm
» What are you harvesting today?
by Dandelion 14th March 2020, 11:59 am
» The gardener's yearbook
by Chilli-head 3rd March 2020, 10:34 am
» Any garden jobs for February ?
by Chilli-head 26th February 2020, 1:14 pm
» Welcome guest
by Dandelion 10th February 2020, 9:55 pm
» 2020 Birdwatch
by Ploshkin 8th February 2020, 3:04 pm
» Not cold enough!
by Dandelion 2nd February 2020, 3:21 pm
» January: the gardening year reborn
by freebird 25th January 2020, 10:16 pm
» December in the garden ?
by Dandelion 31st December 2019, 4:57 pm
» The Christmas workshop
by freebird 15th December 2019, 10:05 pm
» The November garden - time to tidy, but not too much !
by Dandelion 28th November 2019, 8:31 pm
» My new garden.
by Ploshkin 19th November 2019, 6:40 pm
» What arts and craft things have you been making lately?
by FloBear 19th November 2019, 5:55 pm
» The October garden, a pause for reflection
by Dandelion 22nd October 2019, 8:39 pm
» Allotments could be key to sustainable farming
by Chilli-head 20th October 2019, 2:52 pm
StatisticsWe have 245 registered users
The newest registered user is skweller
Our users have posted a total of 46344 messages in 2364 subjects
HML on FaceBook
Does anyone have recipies for dips please?
- Posts : 3028
Join date : 2009-11-16
Age : 73
Location : Sunshine Isle
Baba Ganoush (Aubergine dip)
2 large aubergines (700g in total)
2 garlic cloves
½ tsp fine salt
2 tbsp lemon juice
2 tbsp tahini
Large pinch ground cumin
Pinch ground white pepper
2 heaped tbsp yogurt (optional)
Extra virgin olive oil, to serve
Chopped flat leaf parsley, to serve
Preheat the grill to high. Prick the aubergines with a fork and grill them, turning occasionally, until the skin blisters and blackens all over. When cool, peel off the skin. Leave the aubergine flesh in a colander for 15 minutes to drain off excess liquid.
Pound the garlic and salt until smooth with a pestle and mortar. Transfer to a food processor. Add the aubergine flesh, lemon juice, tahini, cumin, pepper and yogurt, if using. Whiz to a thick purée. Adjust the seasoning. Transfer to a bowl, drizzle with oil, sprinkle with parsley and serve.
- Homemade Moderator
- Posts : 1328
Join date : 2009-11-10
Location : Oop North
Permissions in this forum:You cannot reply to topics in this forum