So I was making lamb köftas with pita bread and had some chopped up aubergine left over from the day before. What to do to make a baba ghanoush inspired dip? The aubergine was allready chopped up so I couldn’t grill it as a whole anymore. I started experimenting and this is what I came up with. It has a rich smokey flavour not from the grilled aubergine but from adding smoked paprika, a spice typically used in the Spanish kitchen but available in larger supermarkets in other countries as well.
Ingredients for one bowl of dip:
- 1/2 aubergine, diced
- small onion, diced
- 1 clove of garlic, finely chopped
- 1/2 teaspoon of smoked paprika
- freshly ground pepper and salt
- 1 big tablespoon of greek yoghurt
- pinch of cumin
- 1/2 tespoon of normal paprika
- olive oil
Put on a small but thick pan. Heat up a little olive oil and brown of the onion. Add finely chopped garlic and the diced aubergine. Give it a stir and add about 50 – 75 ml of water. Bring to a boil and stir in the herbs, stir and simmer for a few minutes until the aubergine is soft. It’s allright of some of the water evaporates, but watch out that there is always some water in the pan, you don’t want you mixture to burn.
Transfer the cooked aubergine mixture to a bowl and let it cool.
Once cooled add the greek yoghurt and stir. Transfer into a small blender or take out your immersion blender. Pulse a few times until you have a creamy dip. Taste it and maybe add some more pepper, salt or other spices to your liking.
Delicous with warm pita bread or dip in some slices of cucumber or radishes.