Serve this Middle Eastern-style dip with smoked paprika-dusted pitta chips as a vegetarian appetizer, or with other dishes, such as Classic Hummus or Cucumber & Mint Tzatziki, as part of a mezze spread.
Baba Ghanoush with Paprika Pitt Chips
2 aubergines/eggplants
2 garlic cloves, peeled
salt
freshly squeezed juice of ½ lemon
3 tablespoons extra virgin olive oil, plus extra to serve
pomegranate seeds, to garnish (optional)
For the paprika pitta chips:
2 tablespoons olive oil
1 tablespoon smoked paprika
salt and freshly ground black pepper
5 white pitta breads, halved lengthways and cut into strips
Serves 4–6
Preheat the oven to 200°C (400°F) Gas 6.
Put the aubergines/eggplants on a foil-lined baking sheet and roast in the preheated oven for 1 hour, turning over halfway through, until charred on all sides. Put the hot aubergines/eggplants in a plastic bag (so that the resulting steam will make the skin
easier to peel off) and set aside to cool.
Once cool, peel the roasted aubergines/eggplants and chop the flesh into chunks.
Pound the garlic in a mortar with a pestle (with a pinch of salt) until it is a paste.
In a food processor, blend the roast aubergines/eggplants, garlic paste, lemon juice and olive oil to a smooth purée. Season with salt and cover until ready to serve.
To make the paprika pitta chips, turn the oven up to 200°C (400°F) Gas 6. Drizzle another foil-lined baking sheet with olive oil then sprinkle over the paprika and some salt and pepper. Put the pitta bread strips on the baking sheet and mix to coat. Bake in the oven for 8 minutes until slightly coloured and crisp.
Put the dip in a serving bowl and sprinkle with pomegranate seeds, if using. Drizzle with extra virgin olive oil and serve with the paprika pitta chips on the side for dipping.
Delicious Dips, published by Ryland, Peters & Small (£9.99)
Photography © Ryland, Peters & Small