Meze for 5 people
Including: Babaganoush, Broad beans hummus, Fresh tomato & almond dip and flat crusty breads.
- 600g or 2 big aubergines (66p)
- 100g or 1 small red onion
- 3 garlic cloves
- 1 Turkish pepper (6p)
- Vegetable oil
- Sesame seeds to garnish
Cost: The vegetables were bought on Surrey Street market; 3 Aubergines cost £1.00 and the Turkey peppers cost £1 for a bowl of 15 long green ones. Total cost of this dip 0.72p
The babaganoush is normally made with peeled aubergines, but I chose to keep the skin because of its nutritious value. Do you know fibre, potassium and antioxidants can be found in the purple robe of this vegetable? Just google it and see what else you can find.
The only downer about using the skin on this dip is the colour at the end. Not the greatest looking.
So, to make the babaganoush, peel and roughly cut the onion and the garlic. Cut the bottom of the aubergines, rinse and cut them in small pieces (cut each in about 12 pieces). Also remove the tail of cut the Turkish green pepper, rinse and cut in 3 pieces. Keep the elements separated.
In a pan which has a lid, heat 3 tablespoons of vegetable oil and put in the aubergines in it fry for 5 minutes until the pieces start to brown.
Now add the onion pieces, Turkish pepper garlic, cumin, paprika and salt. Add 100ml water, cover the pan and simmer for 10. The onion, which is the hardest should be the softness by the time the pan dries out. Taste and adjust the seasoning before mashing the whole content of the pan with a hand blender.
Pour the dip in a bowl and drizzle over it 2 tablespoons of vegetable oil or any flavoured oil of your choice.
Next, the broad beans hummus