A cold Sunday afternoon in February and not wanting to venture out I checked out what was in the fridge and to my delight I found an Aubergine. I fancy some dips and TV today. Aubergine fits the bill exactly. so Baba Ghanoush it is with toasted Pitta.
This makes about 6 servings as a dip 10 mins prep 30-35mins cooking
- 1 large or 2 medium Aubergines
- 1 or 2 peeled garlic cloves
- 2 tbsp Tahini
- 2 glugs of olive oil
- Juice of a lemon
- a pinch of paprika
1. Preheat the oven to 190°C/375°F/gas 5. Prick the aubergines all over with a fork.
2. If you want a smoky flavour,
you can char-grill them on a gas flame. Place the aubergine down as if it were a
saucepan, right over the flame, keep turning frequently with tongs. Continue this until the skin blisters all over – it should take around 7-10 mins.
3. Transfer to an oven dish or baking tray and
bake for 30 mins. If you skip the char-grilling, add 5-10 mins onto the
oven cooking time. Remove from the oven when the skins are all wrinkled
and let them stand and cool for about10 mins.
4. Cut aubergines open. Scrape out
the flesh. Cut up any big chunks. Discard most of the skin – although a
few bits will add to the smoky flavour.
5. Mash the garlic and a good pinch
of salt, with a pestle and mortar, or crush against the chopping board
with a rolling pin. Mix with tahini, olive oil and lemon juice until
smooth.
6. Add the aubergine, mash and mix
with a fork, Check for seasoning. You can use a food processor, though I
prefer the chunkier version using a fork.
7. Spoon into a dish, sprinkle with paprika and a drizzle of olive oil.
You can serve with toasted pittas or add to a sandwich
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