Smoked baba ganoush

Smoked baba ganoush

By
From
The Pip & Nut Butter Cookbook
Serves
4
Photographer
Adrian Lawrence

Baba ganoush translated from Arabic means “pampered daddy”. So the perfect dip to make on Father’s Day, we say! Or any day when you feel the need to spoil your old man.

Ingredients

Quantity Ingredient
2 tablespoons olive oil
3 aubergines
2 tablespoons Plain nut butter, we used cashew
1 large garlic clove, chopped
1 lemon, juiced
sea salt
freshly ground black pepper

To serve

Quantity Ingredient
sprinkling chopped parsley
sprinkling za’atar or toasted sesame seeds

Method

  1. Preheat the oven to 190°C. Brush a baking sheet or roasting tin with 1 tablespoon of the oil.
  2. Prick the aubergines a few times with a fork or the tip of a knife. Place each directly over a gas flame and char the skins, turning them so that they char evenly. (Alternatively, you can do this under a hot grill.)
  3. When cool enough to handle, trim off the stem and cut each in half lengthways. Place cut side down on the prepared baking sheet and roast for 30–35 minutes, until very, very tender when pressed. Leave to cool to room temperature.
  4. Once cool, use a spoon to scrape all the aubergine flesh into a food processor. Add the cashew butter, garlic, lemon juice and some salt and pepper, and blend to a purée.
  5. Spoon into a bowl and drizzle with the remaining 1 tablespoon olive oil, parsley and some za’atar or toasted sesame seeds.
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