Baba ganoush with roast red peppers

"This is an adaptation of a Turkish dish that I first came across in Sam and Sam Clark’s book Moro, named after their iconic restaurant in Clerkenwell. I eventually ate there, but I also went to Turkey in between, and the flavours are unmistakable. The baba ganoush you will eat in Turkey is unlike anything you’ll taste here – the brinjals are so smooth and creamy. This was also the first time I’d ever made brown butter – a revelation! This is a side dish for sharing with warm pitas or flatbreads.” – Kate Wilson

1. Pierce the brinjals and peppers and bake in a hot oven, turning often so the skins become completely blackened and crisp and the inside soft. (You could also do this on the braai while waiting for the coals to get ready for the meat.) This can take up to 40 minutes.

2. Allow to cool, then peel and seed the peppers.

3. Chop the brinjals roughly and add the garlic, lemon juice, olive oil and seasoning.

4. Heat the butter in a small saucepan over a very low heat until it melts and starts to separate. Keep cooking until the milk solids turn golden, but not too dark.

5. Slice or tear the peppers into strips, then spread the brinjals over a plate and top with the peppers. Dollop the yoghurt over the peppers and brinjals, then drizzle the brown butter over the yoghurt. Garnish with coriander.

Find more dip recipes here. 

Cook's note:  To turn this into the traditional dip, add about 3 T tahini and more lemon juice and oil to taste. If the butter gets too dark while you are browning it, immediately tip it into a bowl to cool. It will separate, but don’t worry. That is the point.

Photographs: Jan Ras 
Production: Abigail Donnelly and Kate Wilson
Food assistants: Emma Nkunzana and Josh Van Zyl