Dips

Baba Ganoush (smoky eggplant dip)

Ingredients:

    4 eggplants

    6 garlic cloves, crushed

    1/2 cup lemon juice

    1/4 cup tahini

    1/2 tsp salt

Method:

Preheat oven to 425°. Cover an oven tray with parchment paper.

Prick eggplants all over and roast for 35-40 minutes Leave to cool. Slice off stem area and peel.

In a bowl with the eggplant add crushed garlic, lemon juice, tahini and salt.

Mix together with a fork until all ingredients are combined.

Serve with Lebanese bread as a dip.

Notes:

    DO NOT forget to prick those eggplants or they will explode in your oven!

    This dip has a fantastic smoky taste and can be served on a mezze platter or with smoked salmon as an entree.

    Bottled lemon juice works very well if you don't have fresh lemons.

    Tahini is crushed sesame seed paste and can be found in the health foods section of your supermarket.

    You can also serve this on a plate with a drizzle of extra virgin olive oil, a nice sprinkle of paprika and pita bread.

Homemade Tzatziki

Homemade Tzatziki

2 cups Greek yogurt

1 cucumber

pinch kosher salt

3 cloves garlic, minced

1 tablespoon olive oil

2 teaspoons red wine vinegar

4 mint leaves, minced

Peel the cucumber and cut lengthwise into four spears. Remove the seeds. Mince the cucumber into small 2 cm or less pieces. Place the chopped cucumber in a cloth or paper towel and squeeze to remove excess liquid. Combine the drained yogurt, cucumber, salt, garlic, olive oil, red wine vinegar and mint. Serve with lamb or chicken gyros, as a dipping sauce for falafel balls, with pitas and fresh vegetable spears or whatever else your heart desires.

Makes 2 cups