Baba Ganoush is one of my favourite dips, I love the silky texture and smoky flavour. This Levantine dip is very similar to houmous, but you replace the chickpeas with aubergine smoked over a hot flame or bbq. Serve it with crudités as I have done, or with warmed flatbread as part of a mezze platter. This recipe is enough for 2-3 but is easily doubled to cater for larger audiences.
- 1 Aubergine
- Juice of 1 lemon
- 1 tbsp Tahini
- 1 Garlic Clove, crushed
- 2 tbsp Parsley and/ or Mint
- 1 tbsp Pomegranate Seeds (optional)
- 1 tbsp Extra Virgin Olive Oil
- Sea Salt
- Blacken the aubergines over a gas hob or barbecue, turning regularly until completely charred and collapsed. This will take around 15-20 minutes. You may wish to surround the rings with foil as juices are released from the aubergine as it cooks. If you don’t have a gas hob you can do this under a hot grill by placing the aubergine on a tray and turn regularly. Allow to cool.
- Slit the aubergines lengthways and scoop out the flesh, discarding the skins. Put in a sieve and leave to drain for 30 minutes, or squeeze out if you’re in a hurry. Season well.
- Add the lemon juice, garlic, parsley and tahini into a blender, and add the aubergine. Blend for 30 seconds until almost smooth. If you don’t have a blender you can mash the aubergine with a fork. This will give a chunkier texture.
- Top with the pomegranate seeds. Drizzle with a little extra virgin olive oil and serve.