My names Baba… BabaGanush

When I was 19 I had the amazing experience of living in Israel for 9 months. Travelling the whole country from the Golan heights to Eilat , I have hundreds of stories and a million memories.

I spent alot of time in Jerusalem, staying in the Old City for most of it, trying all the traditional food on offer and some of the not so traditional, one place I remember was Bonkers Bagels, freshly made bagels smothered with lox and cream cheese or smeared in Chatzilim typically known as Babaganush or Eggplant dip.

Coming back to New Zealand trying store bought Babaganush after Babaganush I lost all hope of ever finding the smokey slightly tangy creamy dip… until I made my own.

The memories of coming home at 1am after nights of drinking sweet kosher wine or some sort of alcohol that could quite possibly have been petrol, stopping off to get a tub of Babaganush and some slightly stale bagels to help soak up some of the 100%proof … ah to be 19 again.

You don’t have to be an eggplant lover to like this dip, like I said, it is smokey, garlicky, lemony and creamy and oh do delicious!

Babaganush

4 Eggplants

1-4 Cloves Garlic

2-3 Lemons juiced

3-5Tbs Tahini

Prick the Eggplants all over and place on open flame till they start to blacken- the longer you leave them the more smokey the end dip will be. Place on a rack over a tray in the oven till the Eggplants are deflated and soft, remove from the oven and cover the tray with tinfoil or cling film for 10min. Once the Eggplants have cooled a bit remove the flesh from the chard skin and place in a food processor.

Depending on your tastes add remaining ingredients till you have reached a lovely balance and a creamy consistancy, at this stage the dip is Vegan.

You can leave the dip as is or add in some optional: Natural yoghurt, Mayonaise, Sour cream.

These give a more mellow flavour and make the dip go futher.

20131104-195029.jpg

Everything Slaw

Sometimes you just crave flavours and textures, on a warm afternoon as it starts to cool down with the setting sun I crave something fresh, crunchy and light yet creamy and amazingly tasty.

At this time of year salad vegetables are a plenty so you can add in or leave out what ever you like- and the dressing… well i could eat it on anything… it would go wonderful on a cold japaneese noodle salad with toasted sesame seeds and even some grilled chicken…

Everything slaw with Creamy Asian Avocado dressing

Carrot

Red Cabbage

Radish

Cucumber

Red Onion

Bean sprouts

Capsicum

Coriander (mint would also be lovely)

I like to cut the vegetables in long thin pieces like a traditional coleslaw.

Toast in a dry pan a selection of nuts and seeds, I used:

Cashews

Sunflower Seeds

Pumpkin Seeds

Sesame Seeds

Creamy Asian Avocado Dressing

Avocado

1 small clove Garlic- finely grated

1/4tsp Ginger- finely grated

Small handful Roquette or Spinach

1Tbs Tahini

Tamari/ Soy sauce to taste

Sesame Oil

Juice 1 Lime

Salt

Optional- Chilli

Blend everything till creamy- Adjust flavours to desired taste

Add a little water to thin if you want to use as a salad dressing.

20131105-164117.jpg