I fell in love with Baba Ganoush during my trip to Dubai last year. In fact, all the Middle Eastern foods I was introduced to while I was there now hold a special place in my heart.
I had tried to make Baba Ganoush before I went to the Middle East, but had no frame of reference for the flavour. It turned out to be a disaster. However, once I’d tasted it in the Middle East I knew where I went wrong and was determined to try my hand at it again.
I’m happy to report that my second attempt went much better and I’ll definitely be making more of it.
It really is one of the simplest things to make. It can be served as a dip, a spread or a side dish.
Below is a picture of all you need. Roasted aubergines and garlic; a mix of tahini, olive oil and lemon. It’s no fuss food filled with flavour.
- 2 big aubergines, pricked with a f
- 3 garlic cloves, unpeeled
- 60ml tahini paste
- 20ml olive oil
- zest and juice of half a lemon
- 2ml salt
- Flat leaf parsley, chopped
- Heat oven to 200°. Place in pricked and whole auberine and unpeeled garlic cloves in baking tray and roast for 30 to 45 minutes. I'd say leave it in the oven until the skin of the aubergine is wrinkled.
- Allow to cool for a bit once the above is removed from the oven.
- Once cooled, cut open the aubergines and scoop out the flesh into a food processor.
- Squeeze the now-soft garlic from the peels and add this to the food processor too.
- Mix together the tahini, olive oil, lemon juice, zest, and salt and pulse in the processor with the aubergine and garlic.
- Once blended stir in the chopped parsley.
- - You can add some more olive oil over the top before you serve and also decorate with pomegranates.
- - If you don't have a food processor you can mash all of the above with a masher.