Alex's Recipes

Baba Ghanouj

This recipe has no proportions as it's all about what you like - want it creamier, add more oil. Not a big tahini fan, leave it out. Like things sour, more lemon.

• 2 medium or 1 large whole Eggplant
• fresh Garlic
• Olive Oil
• Tahini
• Lemon Juice
• Salt

Bake the eggplant in a medium oven until the skin is slightly wrinkled - usually about an hour. If you want a smoother garlic flavour, bake the garlic as well (with a bit of olive oil) for about half the time the eggplant takes.

Let the eggplant cool then cut it in half and scoop the contents into a food processor. Add the garlic and puree. Then add the rest of the ingredients a bit at a time until the desired consistency and flavour is achieved.

I tend to add some olive oil, some tahini and some lemon then blend it, taste it and decide what needs to be added.

Serve with pita or crackers at room temperature but store in the fridge.

Non-Mayo Chicken Salad

• 1 can Chickpeas
• 1 Avocado
• 1/2 cup Olive Oil
• 1/4 cup Tahini Paste
• Juice of 1 Lemon
• 1 clove Garlic
• Salt, Pepper, Dill and Hot Pepper Paste
• 3 cups shredded cooked Chicken
• 1/2 diced Red Pepper

In a food processor, purée the chickpea, the avocado and garlic. Add the tahini paste, olive oil and lemon juice, and continue mixing it until smooth, adding in the seasonings.

Using half the mixture, combine it with the chicken, red pepper.

Parmesan Guacamole

I love avocados and eat one almost everyday. I'm getting experimental with them.

• 1 Avocado
• 1 Tomato, diced
• Juice from 1/2 a Lime
• 1/4 cup freshly grated parmesan
• Pepper

Mash all the ingredients together with a fork and serve.

Avocado Boursin Dip

Boursin is a very garlicky and herby cream cheese from Normandy. You can buy it prepackaged, but it's better fresh. In Toronto that means a trip to the cheese shops in Kensington Market (where one place describes Bousin as being able to put hairs on your chest).

• 1 Avocado
• 1/2 cup Boursin
• 1 small Tomato, seeded and diced

Combine the avocado and the Boursin with a fork until smooth then add the diced tomato and serve.