Baba Ganoush (Middle-Eastern aubergine dip)aba Ganoush
Recipe for Baba Ganoush (Middle-Eastern aubergine dip)
2 garlic cloves
½ tsp salt
2 tbsp lemon juice
2 tbsp tahini
Large pinch ground cumin
Pinch ground pepper
Extra virgin olive oil, to serve
Chopped parsley, to serve
Preheat the grill to high. Prick the aubergines with a fork and grill them, turning occasionally, until the skin blisters and blackens all over. (Can also be roasted in hot oven or fried gently to achieve same effect.) When cool, peel off the skin. Leave the aubergine flesh in a colander for 15 minutes to drain off excess liquid.
Pound the garlic and salt until smooth with a pestle and mortar, or whiz in blender. Add the aubergine flesh, lemon juice, tahini, cumin and pepper. Whiz or pound to a thick purée. Adjust the seasoning and lemon juice to taste. Transfer to a bowl, drizzle with oil, sprinkle with parsley and serve with warmed pitta or flat bread.