Baba ganoush can be found in many areas of the Middle East. Each country or even family has its own version. The most authentic tasting baba ganoush is made with aubergine that has been roasted over a flame or bbq until the skin is charred and the flesh is tender. This can also be achieved in an oven, but the smoky smell may not be present.

If you love aubergine, you may also like these recipes:

Chickpea and tomato stuffed aubergine
Aubergine pizza
Aubergine and mushroom satay 

Enjoy!

Baba ganoush

Ingredients

2 large or 3 medium aubergines
3 tbsp olive oil, plus oil for rubbing
1 small clove of garlic, finely chopped or grated
juice of 1/2 lemon
3 sprigs fresh parsley, roughly chopped
salt and pepper

Method

1. Preheat oven to 220 C / gas mark 7. Rub aubergine with olive oil, making sure to coat all sides. Prick with a fork a couple of times to prevent explosion!

2. Place on baking sheet and place in hot oven. Roast for 45-60 minutes or until aubergine has collapsed, turning every 15 minutes. This can also be done on the barbecue or over an open fire.

3. Remove aubergine from oven and let cool for a few minutes. When cool enough to handle, scoop aubergine out of charred skin and place into a sieve to drain for a bit. Put the aubergine in a bowl and add the remaining ingredients; combine with a fork, gently breaking up the aubergine flesh as you go.

Serve with warm pitta or pitta chips, or serve on top of salad leaves with fresh tomato, cucumber and olives.

This recipe is also delicious made with tahini. Substitute 1 tbsp on olive oil for 1 tbsp tahini.

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