Baba ganoush
Aubergines charred until smoky and collapsed, then mashed with tahini, lemon juice and garlic into a silky dip finished with olive oil.
Method
- 1
Heat the grill to high. Prick the aubergines a few times with a knife and lay them on a foil-lined tray.
- 2
Grill close to the heat, turning every 10 minutes, until the skin is blackened all over and the aubergines have collapsed and feel completely soft.
- 3
Leave until cool enough to handle.
- 4
Split them open, scoop the flesh into a sieve and leave it to drain off the bitter juices.
- 5
Chop the flesh finely with a knife, or mash it with a fork, for a slightly rough texture.
- 6
Beat in the tahini, lemon juice, garlic and salt.
- 7
Taste and add more lemon or salt if needed.
- 8
Spread in a shallow bowl, make a swirl with the back of a spoon, drizzle with the olive oil and scatter over the parsley.
Notes
- For the smokiest flavour, char the aubergines directly over a gas flame or on a barbecue, turning with tongs, for 15 to 20 minutes.
- A few flecks of charred skin add flavour, but pick out any large pieces.
Equipment
Grill or gas hob, Foil-lined baking tray, Tongs, Sieve, Mixing bowl