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Middle Eastern fire-roasted aubergine dip: babaganoush

Middle Eastern fire-roasted aubergine dip: babaganoush

  • Preparation Time25 mins
  • Cooking Time15 mins
  • DifficultyEasy
2 large aubergines
1 lemon, juiced
170 g tahini (sesame seed paste, available in most supermarkets)
115 g minced fresh parsley leaves
Salt and freshly ground black pepper
Pitta bread, for dipping
1) There are two ways to cook the aubergines: on the stovetop or in the oven. The first way, on the stovetop, is my favourite because it yields a much smokier-flavored babaganoush.

2) For the stovetop method, turn two burners up full-throttle. Place one aubergine on each burner and, using a pair of tongs, turn every 5 minutes or so, until the entire surface of aubergine is charred and crispy, about 15 minutes. Don't worry if the aubergine deflates a little. Remove from the burner and place on a plate to cool.

3) For the oven method, preheat the oven to 230C/Gas 9. Prick each aubergine all over with a fork (this keeps it from exploding in the oven, so don't skip this step). Place on a baking sheet and roast until softened, about 20 minutes. Remove from the oven and allow to cool.

4) Regardless of the cooking method you choose, once the aubergine is cool enough to touch with your hands, carefully peel off the charred skin. Discard the skin. Move the flesh onto your chopping board, slice off the stem and discard. Using your knife, mince the flesh until almost smooth. Scoop into a bowl.

5) Add the lemon juice, tahini, parsley and a little salt and pepper. Whisk together and taste for seasoning. Feel free to add more lemon juice, more salt and pepper...it will vary depending on the size of your aubergine and how you like your 'ganoush!

Serve with pita chips.

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