It is probably also possible to make this wonderful dip with oven-baked eggplant. But if you ask me, the smokey taste is essential.
- Wash the eggplants properly - you will not peel them.
- Pack them into aluminium foil and grill them directly on the coal at the end of a BBQ session. It should be baked well but not burned - this is the biggest challenge.
- Let the packs cool down, then unpack them.
- Mix it in a bowl with the finest olive oil, pepper, salt, minced garlic and sour cream. Use blender.
The dip gets even better after one day in the fridge. Serve with naan bread.
The BBQ season has started. I love it because practically everything and anything can be grilled and get a lovely smokey taste. One of my favourites is naan bread.
- Mix 250 g white flour, 2 tablespoon sugar, 1 tablespoon salt, 1 teaspoon baking soda or baking powder (I use half and half).
- Add minced garlic or Nigella seeds (optional).
- Add 2 tablespoon olive oil and 1-1.5 dl milk or yoghurt.
- Make a dough and set aside for at least 1 hour (can be more). It will not rise but become softer.
- Cut handful loafs and roll them out to 3 mm thickness on a generously floured surface. The shape can be oval or round.
- Place the dough on the grill, cook until it gets lightly browned. Then turn over and cook the other side, too.