Recipe 20 of 30: The best baba ganoush
I ADORE this dip: so creamy, zingy from lemon and nutty from tahini. I use a balloon whisk to mix, so it’s smooth and creamy but not completely pureed, but chop it more roughly if you like it chunky! Some would call this a moutabal as it’s creamier than a traditional baba ganoush, but call it what you like: it’s delicious either way.
#TheIngredientDiaries
Recipe originally developed for my @waitrose column and also shared below…
Ingredients:
3 large aubergines
2½ cloves garlic, 2 skins on, ½ finely grated
½ lemon
2½ tbsp tahini
3 tbsp extra virgin olive oil, plus extra to drizzle
1 tbsp pomegranate seeds, to serve
Flat leaf parsley and/or mint leaves, torn, to serve
1. Preheat the oven to 220°C, gas mark 7. Prick the aubergines a few times with a fork then place onto a baking tray. Wrap 2 whole garlic cloves in foil and place on the tray.
2. Roast for 45-50 minutes, turning the aubergines halfway, until the skins are blackened, wrinkled and they are soft when pressed. Remove the tray from the oven, cover with foil and allow to cool for 20 minutes
3.Once the aubergines are cool enough to handle, slice open and scoop out the soft flesh into a sieve or a salad spinner, discarding the skin. Spin for a few seconds or rest for 15 minutes in the sieve, pressing gently to drain off any excess liquid
4.Place the drained aubergine into a mixing bowl. Squeeze the roasted garlic cloves out of their skins and add to the aubergine flesh with the grated half garlic clove.
5.Using a balloon whisk, beat the aubergines until mashed, then add the lemon juice and mix until combined. Drizzle in the tahini and oil a little at a time, beating as you go. It should emulsify and become creamy. Season with a generous pinch of salt.
6.Taste and adjust with more lemon juice or salt. Spoon into a serving bowl, swirl the top, then drizzle with a little extra oil and sprinkle with the pomegranate seeds and mint. This dip will keep for 4-5 days in the fridge in an airtight container, but bring it to room temperature and stir well before serving.
#Aubergine #Dips #Recipe #BabaGanoush #Moutabal
1 Comment
I have been making baba ganoush on and off for years ever since tasted it made by a lebanese lady. Never been perfectly happy.
Guess what, the récipé I had did not put the temp up high enough, put it in a high – speed blender, did not have the suggestion for roasting garlic. Will give this a try.