My career as a Dipmaker most likely started with a horrible eggplant dip when i was in high school. Eggplants are such an amazing ingredients, and there are no rules how to flavor them, this deep purple goodness goes well with almost any spice or flavor.
Over the years I developed many many eggplant dips, and sometimes the ideas came from some unexpected encounters. A few years ago I visited Cannes over the winter and still there were plenty of farmers from the Provence region, offering some the most amazing goods France has to offer. On the markets you could just buy some grilled eggplants (aubergines) , with some sea salt and olive oil. While i was munching on it, been drinking lavender flavored lemonade and the two exploded in my mouth like 4th of July. Never thought of such an unlikely pairing, and when I got home the first thing i did was recreating that unforgettable taste.
Ingredients (1-2-3 persons..if you willing to share)
- 1 medium sized eggplant
- 150ml of Olive oil
- 4 cloves of garlic
- 1 tablespoon of lavender oil or syrup.
- pinch of sea salt, and black pepper
- 1 leaf of fresh rosemary
- 4 big tablespoon of mayonnaise (or thick Greek yogurt or tahini if you like to make it vegan)
Slice the eggplants to finger thick circles. Heat up a frying pan with the oil and add the eggplant slices and grill them till they become soft in the middle and a little burned on the outside. Eggplants do loooove oil so theres a good chance you might need some extra. When they getting soft sprinkle some salt and peppa on them…remove and in the same oil saute the garlic cloves a little. Add the eggplant slices, oil, garlic in a blender and work till smooth. Set aside to cool down, and add the mayo, lavender and a few rosemary leafs.
Serve with any bread, celery stick, cracker etc you like with some extra sea salt flakes and a few drops of olive oil.