Baba ganoush is wonderful dip of slightly smokey aubergine. The skins of the aubergine are thoroughly blackened on a cast iron griddle, giving the soft flesh a slightly charred flavour which is wonderful with the punchy garlic, sharp lemon, nutty tahini and fresh parsley.
two cloves of garlic
two tablespoons of tahini
a handful of parsley
salt and pepper
To cook the aubergines for the baba ganoush, you want to blacken the skin and gently smoke the interior. I do this using a cast iron griddle, allowing it to heat up for ten minutes or so and then leaving the aubergines to blacken on all sides and the interior to become completely soft. This takes around half an hour. You can also cook the aubergine under a grill and in a foil lined tray. Make sure the aubergines are pricked a few times using a fork and slightly oil them before cooking.
Whilst the aubergines cook, you can prepare everything else for the baba ganoush. Finely chop the garlic and then grind to a fine paste using the side of a knife and some coarse sea salt. Peel a few strips of peel from the lemon and then juice the rest into a bowl. Finely chop the lemon peel and add it, together with the garlic paste to the lemon juice. Add the tahini and mix together. Finely chop the parsley leaves.
Once the skins have thoroughly blackened and the flesh is completely tender, allow the aubergines to cool slightly before peeling. Roughly chop and allow to drain and cool completely in a colander.
When completely cool, add the aubergine to the seasonings and blend to the desired consistency using a fork. Feel free to adjust the seasoning to your own taste and add a little pepper and a generous glug of extra virgin olive oil. Top with a little more chopped parsley and serve with warm toast or middle eastern flat breads.