This recipe goes under a variety of different names, including baba ganoush, moutabal, and in France, caviar d’aubergines. It’s always particularly delicious when prepared at home. If you’re not yet familiar with this dish, it comprises puréed eggplants (aubergines) to which tahini (sesame paste) is added. Then it’s seasoned with olive oil, garlic and lemon juice. It’s eaten all round the Mediterranean, in Lebanon, in Egypt, and many other countries. And it really good used as a dip with all kinds of breads.
Baba Ganoush Recipe:
- 3 eggplants (aubergines)
- 4 to 5 tablespoons olive oil, plus a little extra for drizzling, if you wish
- 4 tablespoons tahini (sesame paste)
- Juice of 2 to 3 small lemons
- 2 garlic cloves
Line an ovenproof dish or baking sheet with foil to protect it. Set the oven to ‘broil’ (‘grill’).
Place the eggplants in the oven and broil them, turning them over from time to time. The skin will begin blistering and will char. This is as it should be. The vegetables have to be very soft inside. The cooking time depends entirely on your oven and I can’t tell you how long it will take, so keep a careful eye on them.
Allow to cool completely before you handle them. Scrape the flesh from the skins and place in a bowl. Discard the skins.
Using a spoon, beat the flesh until it is reduced to the consistency of a purée.
Stir in the olive oil.
Add the salt and tahini.
Gradually add the lemon juice, tasting often so that you can adjust the seasoning to the degree of lemony-ness you like best.
Crush the garlic cloves and stir in to combine.
Scrape the baba ganoush into a serving bowl. If you wish, drizzle with a little olive oil. Chill before serving (though it’s also delicious when served slightly warm).
To serve, toast pieces of pita and dip!