3 large shiny aubergines, charred and skinned
1 large tablespoon of tahini
Juice of 1 lemon
2 cloves of garlic, minced
1 teaspoon of ground cumin
2 tablespoons of good olive oil
2 tablespoons of Maldon sea salt
Some pomegranate seeds or parsley to garnish.
Baba ghanoush is Arabic for ‘food to spoil father with, like a child’. My dad really likes this and I must admit, I make the best Babaghanoush in the world, here is the recipe.
Prep time: 5 minutes
Cooking time: 5 minutes
- I'm doing this on the Aga where I can char my aubergines on the hot plate, turning them as the skin gets black. On a normal gas hob, you can do the same thing, either directly on the flame or on a cast iron flat pan. Or, light a disposable bbq. If you don't have an aga, a gas hob, or a garden/outside space, then perch the disposable bbq on your window sill. Try not to drop it onto someone's head below.I'm insisting upon this charring process because that's what this dish is all about really, the smoky burnt taste from the aubergines. Always include a little bit (a couple of inches) of the charred skin into the final dip.
- When the aubergines look shrunken inside and the skin is all blackened, strip the skin off, discard the stems, and put the flesh into the blender or food processing part of your Kenwood mixer.
- Add all the other stuff, keep tasting and adjust it to your taste. That's fine, you can. I'm not a food deity. You can do what you like. You like less salt? Fine. You like more? Go ahead.
* The blogger contributing to this site has received a Kenwood Kitchen Machine to use as part of the recipe creation, any opinion stated by the blogger and their content is the bloggers own.