Monday, December 9, 2013

Recipe: Baba Ganoush

Baba ganoush is a smokey aubergine Lebanese dip, that goes perfectly as part of a middle eastern feast/mezze, or really nice simply with some toasted pitta breads to dunk in! In Arabic, "Baba Ganoush" means "father of the pestle", so traditionally you should bash this all up by hand in a mortar and pestle, but I find using a food processor saves on time and doesn't effect the flavour. It's really worth making it fresh like this- I have tried pre-made ones (even a tinned one!) and they just really don't compare to making it from scratch.

Baba Ganoush  (serves 4 as an appetiser/dip)

2 Aubergines
2 tbsp lemon juice
3 tbsp tahini
2 cloves garlic, crushed
½ tsp salt
1 tbsp olive oil (plus extra for garnish)
Salt and pepper to taste
1 black olive (for garnish if you want!)

1. Remove the ends of the aubergines and slices them into quarters lengthways. Place under a hot grill skin side up and the skin is charred and the flesh is browned. The flesh should be really nice and soft.
2. Peel off the skin and place flesh in a blender or food processor and blend. Blend in the lemon juice, then gradually add the tahini. Add the garlic and olive oil and blend. Season to taste, and spoon into a dish. Garnish with extra olive oil and a black olive, and serve!

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