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Charred Aubergine
Baba Ghanouj – Moutabal
- Serves
2
- Difficulty
Easy
By Amoul Oakes
Published 2008
This dish has many names. It is prepared all over the Levant area. It is also prepared in Cyprus and Greece. I follow the traditional way of making this dish, by charring the Aubergines over the hob, that is what gives this dish its characteristic smoky flavour.
Ingredients
2 2 largetablespoons - Juice of
2 or 3
Method
Place the Aubergines on top of the gas hob, Unfortunately you can’t use an electric cooker for this, but you can char them under the grill.
Cool the charred aubergines in a sieve, so the excess fluid is drained. Put them back in a sieve for a few minutes after peeling – you can prepare the lemons while waiting – then transfer into a bowl. Mash the Aubergine either with a potato masher o
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