Updated: Apr 29
The smoky flavor of Baba Ganoush is what makes this dish so special. It's really satisfying to prepare the aubergine over a gas stove top - that's how you best achieve the smoky flavor. The aubergine starts to steam and whistle like a train - shooting out bursts of hot air as it starts to cook and the skin blisters and cracks. Keep turning the aubergine over until it is soft, blistered and steaming. Then you know it is ready.
This is how I make it. Although I have added quantities, please note that they are not exact. I find that the taste is best achieved according to your palette. You may want more or less tahini, or lemon juice. This is something you will need to decide.
1 large aubergine (whole)
2 garlic cloves
1/4 cup tahini
Juice of 1 lemon
Sprinkle of salt
1 teaspoon cumin
Chopped walnuts, pomegranate seeds, mint, cayenne pepper and or paprika, and a mandatory drizzle of olive oil!
Over an open flame, charr the aubergine as described above.
Cut the aubergine open and remove the flesh and place in a bowl. Allow to cool.
Crush the garlic in a mortar and pestle.
Add the garlic, tahini, lemon juice and a tablespoon of olive oil to the aubergine.
Mash it with a fork because you want that chunky consistency.
Once you have your desired consistency, drizzle olive oil and decorate with your toppings.
Eat this with warm pita bread.