Baba Ghanoush
(Eggplant Dip)
Baba is a big hit at my house, especially with loads of fresh pita bread
Recipe Posted on 8th September, 2004
Recipe Source: This recipe comes from one of my favorite cook books called MORO The Cookbook by Sam and Sam Clark. Baba ghanoush, or 'moutabel' as it is otherwise known, is a favourite on mezze tables throughout the Middle East, especially in the Lebanon, and when it is done well, you will understand why. The secret is to char the skins properly to impart a wonderful smoky flavour to the eggplants (aubergines). A barbecue is ideal for this, but a hot grill or the flame of a gas hob also achieves reasonable results. It is important to balance the smoky eggplant with the tahini, garlic and lemon so no one flavour is overbearing but all work in harmony with each other. The quantities below are guidelines, as it depends on the size of the aubergines, so taste is the best judge of all.
Serves 4-6
Ingredients
3 large eggplants (aubergines), about 750g-1kg in total
2 garlic cloves, crushed to a paste with 1 teaspoon of salt
juice of 1 lemon
3 tablespoons tahini paste
4 tablespoons olive oil
sea salt and black pepper
Method
Pierce the skins of the eggplants to prevent them from exploding and grill whole over the hot rocks/coals of a barbecue, directly on the naked flame of a gas hob, or under the grill until the skin is charred and crispy all over and the flesh is very soft. If none of these options is available, place in a very hot oven at 220°C/425°F/Gas7 for about 45-60 minutes until soft inside. Remove from the heat.
When cool enough to handle, discard the tops and peel off and discard the skin, scraping the flesh from the back of the skin if necessary. Place the flesh and any juices in a large mixing bowl and either whisk or beat by hand until almost smooth (it's good to leave a bit of texture). Add the garlic, lemon juice, tahini and olive oil, stir in and taste for seasoning. If the taste is a little strong, add a few tablespoons of water. When fresh pomegranates are in season, scatter some seeds on top. Serve with lots of warm pita bread (flatbread).
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