A classic mezze (appetiser), Baba Ghanoush, the smoky aubergine dip, is found on tables in the Mediterranean, Central Europe, the Middle East and in Asia.
- 2 large aubergines
- 2 cloves garlic
- 3 Tbsp lemon juice
- 3 Tbsp extra virgin olive oil
- 3 Tbsp tahini
- 1/2 – 1 tsp salt, to taste
- 1 tsp extra virgin olive oil
- pinch of cumin
- pinch of paprika or chilli powder
- Preheat the oven to 200˚C (400˚F/ Fan 180˚C).
- Pierce the aubergine skin lightly with a fork or a paring knife.
- Char the aubergines over the flame of your gas burner for about 5 minutes, turning 2-3 times until the skin is a very dark colour.
- When done, immediately place on a baking sheet and roast in the oven for about 20-30 minutes, until they are completely soft, literally gooey on the inside. You should be able to push a knife right through.
- When done, remove from the oven and let them cool down.
- When cool to the touch, halve the aubergines and scrape out the pulp.
- Place all the ingredients into a food processor or chopper and blitz until smooth. Check seasoning, add more salt & lemon juice if necessary.
- Place in serving dish, top with the tsp of olive oil and sprinkle the cumin and paprika/chilli powder all over.
- Serve with vegetable sticks, pita, slices of baguette, crackers, etc.
- Category: Appetiser
- Cuisine: Middle Eastern, Mediterranean