| Baba Ganoush |
Recipe Type: Vegan
Prep time: 50 mins
Total time: 50 mins
Serves: 4-6
Made with aubergine and tahini, Baba Ganoush is one of the mezze salads common to the Middle East and popular in Israel. Roasting the aubergines over a flame gives them a delicious smoky flavour. Please note: once you have prepared the Baba Ganoush it should be left to marinate for an additional hour.
Ingredients
- 3 large aubergines
- 2 cloves garlic, peeled and crushed
- Salt, to taste
- 3 tablespoons tahini
- Juice of 2 lemons
- 2 tablespoons olive oil
- Flat leaf parsley, finely chopped (optional)
Instructions
- Roast the aubergines over a barbecue or over the flames of a gas ring, using tongs to turn them frequently, until the skins are blackened and the flesh is soft. Alternatively, score the aubergine with a knife in a few places, put in a roasting tin and cook in a hot oven (200°C/400°F/gas mark 6) for about 45 minutes, or under a hot grill, until the skins are blackened and blistered. Be sure to turn them halfway.
- Leave the aubergines to cool slightly, then peel.
- Put the flesh into a bowl and mash to a rough paste with the garlic and a little salt.
- Stir in the tahini and lemon juice and spoon into a bowl.
- Allow the Baba Ganoush to marinate at room temperature for about an hour.
- Drizzle over some olive oil over the mix and scatter with parsley.
- Serve with warm pita.
