Baba ghanoush

Baba ghanoush

By
From
Ben's BBQ Bible
Serves
4
Photographer
Billy Law

Eggplants (aubergines) are perfect for cooking on the barbecue, either grilled or charred in the fire. For this recipe, they are cooked whole until they are soft and take on an incredible smoky flavour. Baba ghanoush is great as a dip to share while the main meal is cooking, or as an accompaniment with kofte, shish or simply grilled lamb, chicken, salmon or mackerel.

Ingredients

Quantity Ingredient
2 large eggplants
salt
freshly ground black pepper
1 large tablespoon tahini
2 garlic cloves, chopped
2 lemons, juiced
2 tablespoons olive oil
1 teaspoon toasted cumin seeds

Method

  1. Place the eggplants directly in the fire or on the grill and allow to cook, turning, until very soft and charred all over. They will look burnt. Remove from the fire and allow to cool.
  2. Peel away the burnt outer skin with a small, sharp knife or cut in half and scoop out the flesh. Place the flesh in a sieve or colander to drain, as the eggplants will have a lot of moisture in them.
  3. Using a whisk, fork or blender, break down the eggplant to a pulp.
  4. Season with salt and pepper, then add tahini and chopped garlic. Add the lemon juice and olive oil, and combine.
  5. Check the seasoning and texture. The baba ghanoush should be creamy.
  6. Serve sprinkled with the toasted cumin seeds.
Tags:
bbq
barbecue
outdoor
grill
entertaining
party
Ben's BBQ Bible
Ben
Odonoghue
O'Donoghue
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