Public service announcement: baba ganoush doesn’t require smoked paprika, acidity regulators or certainly any form of preservative past lemon juice. There are some dips I’ll fortunately purchase – tzatziki, taramasalata, even hummus, with due caution – however tubs of this smoky Center Jap aubergine dish all the time appear to be slimy and underpowered as compared with the actual freshly made deal.
Prep 15 min
Drain 30 min
Prepare dinner 40 min
Serves 2-4
2 massive aubergines (about 650g)
2 tbsp tahini
Juice of 1 lemon, plus just a little additional to complete
2 garlic cloves, peeled
1 small bunch mint, or flat-leaf parsley, leaves picked
Salt, to style
1 tbsp pomegranate seeds (optionally available)
2 tbsp extra-virgin olive oil
1 Griddle, barbecue, grill or roast?
The important thing right here is to blacken the aubergines over a excessive warmth till the pores and skin chars and the flesh roasts. The simplest and greatest manner to do that is on a barbecue, however when you’ve got a fuel hob, you may as well do it on there. Alternatively, use an overhead grill or scorching oven, however doing so means you’ll miss out on a few of that gorgeously smoky flavour.
2 Prick and grill …
Whichever method you select, prick the aubergines throughout with a fork, so steam can escape whereas they’re charring. If utilizing a barbecue, put them on a frivolously greased grill over a excessive warmth and keep watch over them, turning till the pores and skin is papery and burnt, and the flesh has collapsed. Do the identical if utilizing an overhead grill.
3 … or prepare dinner on the hob
If you happen to’re utilizing a fuel hob, put the aubergines immediately on the flame, turning as required. If the aubergines are very extensive, you’ll be able to end cooking them by way of in a scorching oven – 240C (220C fan)/475F/fuel 9 – or bake them from scratch on the identical temperature for about 40 minutes. If in case you have a blowtorch, it’s an concept to scorch them first.
4 Take away the flesh
Slit open the aubergines lengthways, then scoop out the lengthy strands of sentimental flesh from the within; discard the skins. Put the flesh in a sieve and, ideally, go away it to empty over the sink or a bowl for about half-hour, as a result of that gives you a chunkier, extra full-flavoured consequence. Alternatively, squeeze the flesh over the sieve to do away with extra water.
5 Now combine the flavourings
In the meantime, put the tahini in a medium bowl (if it’s separated within the jar, which is totally regular, give it a superb stir to reincorporate the oil first) and stir within the lemon juice; the combination will seize while you first add it, however hold stirring and it’ll quickly loosen up.
6 Add the garlic and herbs
Puree the garlic (with a crusher, mortar or heavy knife) and add to the tahini combine. Strip the mint leaves from the stems (or trim the coarser stalks from flat-leaf parsley), then roughly chop till you might have about three tablespoons’ price. Stir two-thirds of the herbs into the tahini combination, and save the remainder as garnish.
7 Combine within the aubergine flesh
Mash the drained aubergine strands gently with a fork, simply to interrupt up the lengthy strands and make it simpler to scoop up and eat with out the necessity for a knife. Season with just a little salt, then stir into the tahini combination. Style and alter for salt or lemon juice, if it wants it.
8 Plate and garnish
Switch to a serving bowl, if obligatory, then prime with the remaining herbs and a scattering of pomegranate seeds (although positively not required, they do look very fairly. Alternatively, add just a little grated lemon zest or some chilli flakes for a splash of additional color – as much as you).
9 Costume with oil and serve
Pour a moat of oil across the fringe of the baba ganoush, then serve with heat flatbreads and different assorted meze, or with grilled meat. If you happen to’re not consuming it instantly, cowl and hold at room temperature for a number of hours, or within the fridge (minus the garnish, which ought to be added contemporary) for as much as three days. Deliver again to room temperature earlier than serving.