Baba ghanoush

Baba ghanoush

By
From
V is for Vegan
Makes
4–6

I make the best baba ghanoush in the world. Yes, I’m boasting, but it’s the truth. In fact, I challenge anyone in the entire world to a baba ghanoush-off. No kidding.

Ingredients

Quantity Ingredient
3 large, shiny aubergines
1 heaped tablespoon tahini
1 lemon, juiced
2 garlic cloves, very finely chopped
1 tablespoon ground cumin
2 tablespoons good olive oil
2 tablespoons maldon sea salt
pomegranate seeds or chopped parsley, to garnish

Method

  1. Char the aubergines on a gas hob, either directly on the flame or in a flat cast-iron pan, or alternatively under the grill or on a bbq. (You can even perch a disposable bbq on your windowsill. Try not to drop it onto someone’s head below.) If you don’t like any of those options, roast them in the oven at 190°C for 20–30 minutes until the skin is blackened and the aubergines look shrunken inside. I insist upon this charring process because that’s what this dish is all about – the smoky burnt taste from the aubergines. Always include a little bit (a couple of inches) of the charred skin in the dip.
  2. Strip the skin off the aubergines, discard the stems and put the flesh in a blender with a little of the charred skin. Add the other ingredients except the garnish, blend, keep tasting and adjust it to your taste. That’s fine, you can. I’m not a food deity. You like less salt? Fine. You like more? Go ahead.
  3. Scoop into a dish, garnish with the pomegranate seeds or parsley and serve.
Tags:
Vegan
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