Baba Ganoush is a delightful middle-eastern dish made from charred aubergine, creamy tahini, garlic and lemon. Traditionally served in a mezze platter but also fantastic as a sauce/chutney with roasts or as a dressing with salads.
2 large aubergines
50g light tahini paste
1 tbsp lemon juice
10g garlic, finely chopped (2 cloves)
1 level tsp cumin seed, toasted and ground
50 ml extra virgin olive oil
SeasoningPomegranate seeds *opt
Score aubergines with a small sharp knife then place on a bbq or over a low gas stove flame and roast for 15-20 minutes. Use tongs to turn them over occasionally, until most of the skin is burnt and flaky and the flesh soft. Transfer to a bowl and cover with cling film or a plastic bag and leave to cool slightly.
Alternatively, place the scored aubergines under a hot grill for about an hour, turning them every 20 minutes or so until the skin is burnt and flaky and the flesh soft. Then proceed as above.
Peel the warm aubergines and pull the soft flesh into long thin strips. Place in a colander for at least 30 minutes to drain off as much water as possible.
Place the flesh in a medium bowl along with tahini paste, cumin seed, lemon juice, garlic, olive oil and seasoning. Mash and mix using the back of a fork, then leave to marinate at room temperature for at least an hour.
Just before serving, taste for seasoning. Drizzle a little olive oil over the top, and a sprinkling of freshly ground pepper. Garnish with pomegranate seeds* opt. and serve as part of a mezze