Baba ganoush is a delicious, smoky aubergine dip made by cooking whole aubergines until blackened on the outside and softly steamy on the inside. Try it with a Middle-Eastern flatbread such as maneesh.
Ingredients
3 aubergines
1–3 garlic cloves, crushed (to taste)
1 lemon, juice only
2–4 tbsp light tahini
3 tbsp extra-virgin olive oil, plus extra to serve
black pepper, to taste
1 tbsp chopped flat leaf parsley
Directions
Prick the aubergines all over with a fork. Grill the aubergines until the skin is charred and blacked and the flesh feels soft when you press it, turning repeatedly until the whole skin is charred. This will take approximately 15–20 minutes. Once cooked place in a sieve to cool and allow any excess liquid to drain away.
Mix the crushed garlic with the lemon juice, tahini, olive oil and black pepper.
When cool enough to handle, cut the aubergines in half and scoop out the soft flesh. Mix with the remaining ingredients.
Place in a serving dish and drizzle with olive oil and a sprinkle of parsley over the top. For the best results chill the baba ganoush for 30 minutes before serving to allow the flavours to mellow and meld.
