During the brighter months of 2016, there isn’t a single dish I made more of than I did baba ghanoush.
Usually served alongside other middle-eastern dishes, baba ghanoush is a wonderful (and healthier) alternative to hummus. In the summertime I’d consume bowl after bowl, with pittas and fresh tomato & avocado salads. It took me a while to come to be completely happy with what I was making – there were plenty of times it came out too runny, or lacking in flavour. I sussed out that having some really good extra virgin olive oil was key.
large aubergine x 2
garlic clove x 2
juice 1/3 lemon
1 & 1/2 tbsp extra virgin olive oil
tahini x 2 tbspn
Turn your grill on its highest setting and place the aubergines on a baking tray (without any oil). Poke them both with a small sharp knife and place under the hot grill for 18 minutes, turning half way through.
After making a horizontal cut into each aubergine to let the steam out, sprinkle a good handful of salt over each of them. Leave for 3-5 hours or overnight – this will allow the majority of unwanted water to leave, before making your baba ghanoush.
Mix together the tahini, lemon juice, grated garlic cloves together with a hand blender.
Scoop out the flesh of the aubergines, together with the skin of one, and add to the tahini paste along with the olive oil.
Blend until it just holds some texture.
Season to taste.
Finish with a dusting of za’atar, a drizzle more of the oil, and sprinkle over the pomegranate seeds and parsley.