On Middle Eastern tables, and in parts of the Mediterranean, dips are king (or Queen!). They are served with meals and bread, embracing that beautiful shared meal style that I love. On these tables, food is abundant and a symbol of love and generosity. What could be better I ask myself?

Dips combine some quintessential Middle Eastern ingredients like yoghurt, spices, legumes and seasonal vegetables and herbs. Many of the vegetables are roasted or chargrilled until tender to create flavour and get them soft and smokey before they are puréed into the finished product. Hot Air+Steaming or your Combination Steam function is an easy way to create that tender roasted result (although minus the smokiness) in your CombiSteam oven. It gives the exact result that we are after, soft and moist in the middle with some browning and even charring on the outside.

Feel free to adjust this recipe, which uses eggplant to create the famous Baba Ganoush dip, to switch it up for other dip friendly veg like red capsicum/bell peppers, beetroot or sweet potato. The concept and functionality will stay the same - you just might need to play with the timing to get the veggies soft so check as you go using your eyes, your touch and your smell until they are just right. By all means throw a selection of veg in at the same time and remove as ready to create a variety of dips all at once and present a selection to your guests. 

But let's start with the eggplant and my deliciously simple Baba Ganoush.

Ingredients:

2 medium eggplants (halved lengthways)
3 cloves garlic (skin on)
1 tsp ea smoked paprika, ground cumin, ground coriander
1 tsp sea salt flakes
olive oil
2 tbs tahini pasted (hulled)
1 lemon (zested & juiced)
2 tbs freshly chopped coriander or flat style parsley leaves
1 tbs plain Greek yoghurt

Pitta Crisps: 4 standard style Pitta breads*, olive oil spray, 1 tsp dried thyme, pinch black pepper, 1/2 tsp smoked paprika

Method:

1. Select the Hot Air+Steaming/Combination function on your CombiSteam. Set the temperature to 210°C and preheat. (For variable steam setting choose 20%)

2. Meanwhile combine the paprika, ground cumin & ground coriander with the salt flakes. Place the eggplant, flesh side facing up, onto a heavy baking tray. Drizzle with around 2tbs of olive oil then sprinkle over the spice & salt mixture.

3. Place into your CombiSteam and cook for 25-30 minutes or until very tender with some browning.

4. Remove eggplant and set aside to cool slightly.

5. Increase the oven temperature to the highest setting.

6. Tear or cut the pitta bread into triangles or rough "chip sized" pieces. Lay onto two or three trays (a little overlapping is ok). Spray with some olive oil spray and sprinkle with thyme, pepper and paprika. Place trays into the CombiSteam and cook for 4-6 minutes or until golden and crispy. Remove and set aside to cool.

7. Scoop the flesh out of the eggplant and place into a large bowl or a food processor. Add 1 tbs olive oil, lemon zest and juice, tahini paste & yoghurt. Mash or blend until combined and just smooth. Stir through the fresh herbs, drizzle with extra virgin olive oil and sprinkle with a little extra paprika (or use the Middle Eastern spice Sumac)

8. Serve dip with pitta crisps and freshly chopped veggies* as part of a sharing platter or grazing table.

*I love to use some mini cucumbers cut lengthways, gorgeous radish cut into chunks and baby dutch carrots - don't peel or cut them just give them a good scrub with a clean scourer.

You can also sprinkle your pita crisps with other herbs and spices and even finely grated parmesan cheese for a salty cheesey hit.

This is a quick and gorgeous recipe. Adjust the timing as you need to as all CombiSteam ovens do work a little differently. As long as the flesh of your eggplant is nice and tender and your chips are golden and crisp you are good to go.

Happy CombiSteaming!

Yours in the kitchen.

The CSQ x