Baba Ganoush
Baba ganoush is a creamy, dreamy, smoky aubergine dip or side dish originally from Lebanon, but most Middle Eastern countries have their own version with slightly varying spices and flavourings.
Delicious eaten with flat breads or pitta as a side dish, mezze or a dip with veggie sticks.
Ingredients
2 large aubergines (about 650g)
2 tablespoons tahini (sesame paste)
2 cloves garlic, crushed
1 lemon, juiced
2 tablespoons chopped fresh parsley or mint or a combination of both
extra virgin olive oil to serve
salt and pepper
Method
- Blacken the aubergines over a gas hob or barbecue (less messy on the latter) or on a very hot griddle pan/plate. Turn regularly with tongs until the aubergines are completely charred (i.e black!), collapsed and feel soft throughout. Allow to cool.
- Slice the aubergines in half lengthways, scoop out the flesh with your hands in long strands and place in a mixing bowl, discarding the remaining blackened skin. Mash the aubergines roughly with a fork until they are broken up (they do not need to be smooth).
- Add the lemon juice, tahini, garlic, herbs and a very generous pinch or two of salt and pepper to the aubergines. Stir through. Taste and adjust the seasoning – adding more salt and pepper or lemon juice until you are happy with the punchy flavour.
- Scrape into a serving bowl, pour over the olive oil and serve.
