Baba ganoush may sound like some bizarre type of baby ointment, but you’re missing out if you’ve never tasted it before! It’s a pate made with roasted aubergine and you won’t believe the creamy, flavourful result. Baba ganoush is a popular Middle Eastern dish, but can be found all over the world. It has a gorgeous smoky and sweet flavour with a slight nuttiness acquired by die addition of tahini.
First, turn on the oven and set it on grill. Place an aubergine on an oven tray and place it under the grill. Allow the aubergine to grill on all sides until the skin is entirely blackened. Remove it from the oven and wrap it in foil. Set the wrapped aubergine aside and allow to steam in the foil.
In the meantime, place two crushed cloves of garlic in a pestle and mortar with a generous pinch of salt and pepper. Add 10 ml tahini (sesame seed paste), a generous amount of chopped parsley, the juice of half a lemon and 30 – 45 ml olive oil. Blend it all together until fairly smooth. Once the aubergine has cooled down a bit, open up the foil and cut the aubergine in half, lengthways. Scoop the softened flesh out into a bowl. Take care not to get any of the blackened skin in. Add the garlic and tahini mixture and lightly mash everything together with a fork until well combined.
Check the seasoning , adjust if needed and spoon the baba ganoush into a serving bowl. Top with a drizzle of olive oil and enjoy with vegetables, meat or bread. It’s marvelous as part of a mezze platter, tasty with cold meat on sandwiches and great to use as a dip with bread or raw vegetables.