Baba Ghanoush (Smoky Aubergine Dip)
The aubergine season is in full swing here in Britain as of this month and for some reason they're not as popular as they should be! It's also starting to pick up weather-wise and they really lend themselves to being barbecued... low and behold this recipe was born!
This is a Middle Eastern dish to be enjoyed alongside meat or fish, in a salad, as part of a mezze or even just simply with bread (indeed, it goes hand in hand with my flatbread recipe). In terms of flavour, it's fairly smoky but also nice and fresh with the lemon and garlic providing balance. This is a great party dish so find a reason to celebrate and get making!
Baba Ghanoush (Smoky Aubergine Dip)
3 large aubergines
2 tbsp tahini
2 garlic cloves, crushed
Juice 1 lemon
For that smoky flavour, you need to blacken the aubergine skins. To cook them indoors, leave them directly on the gas flame or grill them, turning regularly, until blistered. It will take 20-30 minutes. If you happen to have a bbq going, simply place them directly onto the hot coals and do the same.
When cool enough to handle, peel the skin off with your fingers and either roughly chop or pull apart into long chunks, into a bowl. Stir in the tahini, garlic and lemon juice, then season well, using a spoon to chop the pieces up a little more.
This is a Middle Eastern dish to be enjoyed alongside meat or fish, in a salad, as part of a mezze or even just simply with bread (indeed, it goes hand in hand with my flatbread recipe). In terms of flavour, it's fairly smoky but also nice and fresh with the lemon and garlic providing balance. This is a great party dish so find a reason to celebrate and get making!
3 large aubergines
2 tbsp tahini
2 garlic cloves, crushed
Juice 1 lemon
For that smoky flavour, you need to blacken the aubergine skins. To cook them indoors, leave them directly on the gas flame or grill them, turning regularly, until blistered. It will take 20-30 minutes. If you happen to have a bbq going, simply place them directly onto the hot coals and do the same.
When cool enough to handle, peel the skin off with your fingers and either roughly chop or pull apart into long chunks, into a bowl. Stir in the tahini, garlic and lemon juice, then season well, using a spoon to chop the pieces up a little more.
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