Smoky Baba Ghanoush

Name: Smoky Baba Ghanoush
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Lebanese
Ingredients: 2 large eggplants (aubergines); 3 tbsp tahini; 2 tbsp fresh lemon juice; 1 small garlic clove, crushed; 1/2 tsp salt, to taste; Extra virgin olive oil, to serve; Pomegranate seeds and parsley, to garnish

15mPrep20mCook4ServesEasyDifficulty

Baba ghanoush lives and dies by its smokiness. The eggplant must be charred properly - over an open flame until the skin blisters and the inside collapses. That deep, smoky flavour is what separates a real baba ghanoush from a sad, pale imitation.

VeganGluten-FreeMezzeDip

Ingredients

●2 large eggplants (aubergines)
●3 tbsp tahini
●2 tbsp fresh lemon juice
●1 small garlic clove, crushed
●1/2 tsp salt, to taste
●Extra virgin olive oil, to serve
●Pomegranate seeds and parsley, to garnish

Method

1
Char the whole eggplants directly over a gas flame, on a barbecue, or under a hot grill. Turn often until the skin is blackened all over and the flesh is completely soft, about 15-20 minutes.
2
Place in a bowl, cover, and rest for 10 minutes. Steaming makes peeling easier.
3
Peel away the charred skin and discard. Let the flesh drain in a colander for 10 minutes to remove excess liquid - this keeps the dip thick.
4
Roughly chop the flesh, then mash with a fork (not a blender - you want texture).
5
Stir through the tahini, lemon juice, garlic and salt. Taste and adjust.
6
Spread onto a plate, drizzle generously with olive oil and scatter with pomegranate seeds and parsley.

Teta's Tips

✦Never boil or roast the eggplant in the oven if you can flame-char it - you lose all the smoke.
✦Draining the eggplant flesh is the difference between a firm dip and a watery one.
✦A pinch of ground cumin is a lovely, warming addition.

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From the cookbook