Middle Eastern · serves 2
Baba Ganoush
Smoky aubergine dip. Twenty-five minutes, and the flame does the work.
Ingredients
- 2 large brinjals
- 3 tbsp tahini or thick curd
- 4 garlic cloves, crushed
- 2 lemons
- 4 tbsp olive oil
- 1 tsp cumin
- Parsley or coriander
- Pomegranate (optional)
- Bread
Method
- Roast the brinjals directly on an open flame, turning, until the skin is completely black and they collapse. 12 minutes. An oven will not give you the smoke.
- Put them in a covered bowl for 5 minutes — the steam loosens the skin.
- Peel, then sit the flesh in a sieve for 10 minutes to drain. Watery baba ganoush is the usual mistake.
- Mash with a fork, not a blender. Texture matters.
- Tahini, crushed garlic, lemon, cumin, salt, olive oil.
- Spread flat, well in the middle, more olive oil, herbs. Warm bread.