This is a traditional Middle Eastern dish made from aubergines, tahini and spices. It’s a wonderful dip that you can serve with corn chips, pita bread or take with to a picnic. I love making my baba ganoush over a gas top, to impart the smoky flavour into the dish, but you can use a conventional oven with the grill function.
Using tongs, char the aubergine on a gas stove directly over a medium flame, turning every 30 seconds, until the skin pulls back from the flesh. This will give the aubergine its traditional smoky flavour. Alternatively, the aubergine can be grilled in a regular oven after baking.
Once charred, place the aubergine onto a
Remove from the oven and place the aubergine into a plastic bag. Seal for 5–10 minutes, allowing it to steam. Once steamed, use a fork to remove the charred skin and discard. Add the aubergine flesh, tahini, garlic, parsley, lemon juice and olive oil to a blender and blend until smooth. Season to taste.
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