Baba ghanooj

Baba ghanooj

By
From
Alimentari
Serves
8-10
Photographer
Lauren Bamford

If your baba’s not smoky, it’s not baba! Charring the eggplants is a simple process and well worth doing in order to achieve the amazing smoky flavour of this dip. You can use a stovetop, but to do this properly (like my mum), you really should burn the eggplants on a wood-burning barbecue in your backyard.

Ingredients

Quantity Ingredient
1kg firm dark eggplants
150g tahini
1 garlic clove, crushed
150ml lemon juice
1 1/2 teaspoons salt
extra-virgin olive oil, for drizzling
diced tomato, to garnish (optional)
chopped flat-leaf parsley, to garnish (optional)

Method

  1. Place the eggplants directly over the flame on a gas stove or wood-burning barbecue, turning regularly until completely black and charred all over. Set aside for a few minutes to cool. With gloves on, run the eggplant under cold running water. Holding the stalk, peel away the charred skin and discard. Place the flesh in a colander and set aside for up to 1 hour to completely drain any excess liquid.
  2. Place the eggplant in a blender or food processor. Add the tahini, garlic, lemon juice and salt and blend well until smooth and creamy.
  3. Spoon the mixture into a bowl, form a well in the middle and drizzle with olive oil. Garnish with the tomato and parsley, if you wish. Alternatively, this baba ghanooj will keep in an airtight container in the fridge for up to 1 week.
Tags:
alimentari
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