Does this picture look a little creepy? Give you the shpooks?
Looks a little haunted, like Baba Yaga Bony Legs could have lived here, she could have sat on that very chair...
Oh snap out of it, it's just DIP.
It's not Baba Yaga, It's Baba Ghanoush.
adapted from The Bathers Pavilion Cookbook
3 large eggplants, rinsed
3 garlic cloves
1/4 cup tahini
2 tablespoons lemon juice
1/4 teaspoon smoked sweet paprika
1 teaspoon cumin seeds, roasted and crushed
2 tablespoons sour cream
Sear eggplants whole on a BBQ, or over a gas stove for approx 8 minutes, until the skin in blackened and blistered on all sides and the eggplant feels soft (using a BBQ will give a fantastic smokey flavour). Let them cool for a few minutes, make an incision length ways down each eggplant and scoop out the soft flesh with a spoon. Leave to drain in a sieve over a bowl for 1/2 an hour.
Meanwhile, roast whole, un-peeled garlic cloves in an 180 degree oven for 15 minutes until soft. Squeeze the soft garlic out of the skin and add to eggplant flesh. Place all ingredients in a food processor and process until smooth, add salt and extra lemon juice to taste. Sprinkle with extra paprika and serve with flat bread. Will keep in the fridge for 1 week.