Smoked Leek & Capers Dip

A cousin of Baba Ghanoush, and a brother to Aioli, this dip has depth in a light delivery

STRAIN: 3hrs || GRILL: 20min || PREP: 10min || EMULSIFY: 10min

Dressing

  • 3 Leeks

  • 6 Medium -to-Small Tomatoes Sliced Thin (1/4in)

  • 1 Cup Peanut Oil

  • 25 Capers

  • Zest of 1 Lemon

  • 1/2 Tsp Sesame Oil

  • 1/4 Tsp Calabrian Chili Oil

  • 1/2 - 1 Clove Grated Garlic

  • 1 Tsp White Sugar

  • 1/2 Tsp Salt

  • 2 Tsps Pickled Jalapeño Brine

  • 1 Egg

Notes

  • Seen here served with trumpet mushrooms, but I think this could be a great dip for french fries, fried fish, grilled asparagus, the list goes on

  • Tomato water is a great use for old tomatoes that are a bit past there prime

  • You do need an emulsion blender or food processor for this recipe

Make the Tomato Water

  1. Take your sliced tomatoes and salt them liberally on the cutting board or on a plate

  2. Mix the tomatoes up with your hands to ensure they have been coated in salt evenly and then transfer them to a fine mesh strainer with a bowl underneath

  3. Set aside and let the tomatoes drip and strain for 2-3hrs, stirring them and flipping them over ever once in a while to try and get as much liquid from them as possible

  4. When done you should have 2-3 Tbsps of naturally MSG heavy tomato water

Blacken / Smoke the Leeks

  1. Place your leeks whole on a hot grill, or under a broiler set to high

  2. Blacken the leeks heavily on both sides. The more you blacken and burn the leeks the smokier your resulting dip will be

  3. Do not be shy here, I could have blackened mine more than the photo shown

  4. Cut the greens off the top of the leek, and then split the white part of the leek open on one side. The internal flesh of the leek should be easy to scoop out, set aside the insides (this is the good stuff!)

  5. Soak the leek greens and the rest of the charred skin in the peanut oil. (You can blend them together to try and extract even more flavor)

  6. Strain the charred bits of the leek out of the oil, and set aside a 1/2 cup or so for the final dip

Assemble the Dip

  1. In the base of a plastic deli container, or bowl a bowl you feel confident emulsion blending in, or the base of a food processor; add the Leeks, Sesame Oil, Grated Garlic, Tomato Water, Lemon Zest, Sugar, Calabrian chili oil, and the capers. Emulsion blend or blitz in the food processor into a relatively smooth paste.

  2. Add the egg to the mixture, and pour over top the 1/2 cup of the infused peanut oil, and then emulsion blend again until a thick emulsion is created

  3. Taste for salt, for heat, and add more salt or chili oil accordingly

  4. Serve with whatever you want to dunk in this, or just spread on a nice piece of toast with some fresh tomato slices on top, enjoy!