Bread, baba ganoush and taramasalata

Both these dips hail from the Meditarranean. Baba ganoush is an eggplant dip and taramasalata is a fish roe dip.

Baba ganoush

½ cup	Basil
2 cloves	Garlic, crushed
½ cup	Parsley
2	Eggplants (Main)
2	Lemons, juiced
1 tsp	Ground cumin
150 ml	Tahini
1	Salt, to taste
1	Olive oil

Taramasalata

¼ cup	Milk
1 cup	White breadcrumbs
150 g	Fish roe, smoked (Main)
1	Onion, small, grated (approx 1 Tbsp)
2 cloves	Garlic, crushed
3 Tbsp	Extra virgin olive oil
1	Salt & freshly ground pepper, to season
1	Egg, yolk
3 tsp	Lemons, juice

Directions

Baba ganoush

1. Grill or barbecue the eggplants until the skin has blackened. Place in a sealed paper bag or a bowl covered with plastic wrap and let steam so the skin is easier to peel.
2. When cool, peel the skin and squeeze the juice out of each eggplant. Place the eggplant in a food processor.
3. Add the remaining ingredients and blend until smooth. Season to taste.

Taramasalata

1. Soak the breadcrumbs in the milk until soft.
2. Remove the skin from the roe and discard.
3. Place the soaked breadcrumbs into a food processor with the roe, garlic, onion, egg yolk, lemon juice, and olive oil.
4. Pulse until combined but not entirely smooth, for a bit of texture. Season to taste.

Serve with a selection of sliced warmed breads, a dish of olives and a dish of best quality olive oil