Baba Ganoush
Baba ganoush is a traditional Middle Eastern dish, closely associated with Lebanese and Levantine cooking. It is a puree of roasted aubergines blended with tahini (sesame paste), garlic, lemon juice, olive oil and sometimes yoghurt. It makes a lovely starter, usually served with pita bread, vegetables or alongside other dishes.Baba ganoush has a creamy texture and a smoky flavour that comes from the roasted aubergines. It is often compared to its cousin hummus, the difference being that it is built on aubergines rather than chickpeas.
Ingredients
- 1.5 aubergines
- 2 cloves garlic
- 2 tbsp lemon juice
- 80 g tahini
- 60 g olive oil
- parsley to garnish
- salt
- 1/2 tsp cumin
- 1 pinch smoked paprika
Method
- Preheat the oven to 230°C.
- Line your baking tray with baking paper.
- Cut the aubergines in half lengthways and lightly brush the cut sides with olive oil. Place them on the prepared tray, cut side down.
- Roast the aubergines until the flesh is very tender, about 35 to 40 minutes (it may take longer if you are using a large aubergine).
- Let the aubergines cool, then scoop out the flesh with a spoon, leaving the skin behind.
- Transfer the flesh to a sieve and press it with a spoon to squeeze out as much juice as possible. Keep the flesh and discard the juice.
- Put all the ingredients in a food processor. Blend until you have a paste that holds its shape nicely.
- Plate up and serve.
