Babaganoush
Description
Babaganoush is a Middle Eastern dip made with grilled or barbecued aubergines and sesame paste. It is rich and silky with a unique smoky flavour.
Ingredients
1 large aubergine
1 clove garlic, chopped, more if you dare . . .
1 large lemon, juiced
3 tbsp light tahini (sesame paste)
½ tsp sea salt
3 tbsp olive oil
2 tbsp fresh chopped parsley or coriander (optional)
Methods/steps
1. Heat a grill or BBQ. Prick the aubergine in a few places and cook for about 12 - 15 minutes, turning several times. The skin should be charred and the flesh very soft.
2. Allow the aubergine to cool slightly, then scoop out the flesh, leaving skin behind.
3. In a blender or food processor, combine the tahini, lemon juice, garlic and salt and mix to a smooth paste. Add the cooled flesh and 2 tbsp of the oil and blend until the mixture emulsifies to make a light and smooth paste.
4. Garnish with chopped parsley or coriander, the remaining oil and a dusting of paprika or cayenne pepper.
Additional Tips
Robin Van Creveld, Community Chef, www.communitychef.org.uk