Babaganoush is similar to hummus, but made with aubergine rather than chickpeas. It’s softer, silkier and deliciously smokey! I always pop a few aubergines on the barbecue to make this dip. You can grill them in a hot griddle pan or roast them in the oven instead, but they won’t be as smokey. You’re looking to really blacken them on the outside and let them collapse and get silky soft in the middle. The blackened skin is then peeled off, then the flesh is blended (or mashed if you like more texture) with garlic, tahini, lemon and olive oil. Here’s my recipe for one aubergine. Serve with grilled or raw veg, salads, on toast or with pitta bread strips to scoop it all up.
- 1 aubergine
- 1 small clove of garlic
- 1 tbsp tahini
- a pinch of salt
- 2 tbsp extra virgin olive oil
- the juice of 1/2 a lemon (or a tsp of preserved lemon purée)
- OPTIONAL EXTRAS? A pinch each of cumin and smoked paprika and some pomegranate seeds and sesame seeds for garnishing.
- Grill or barbecue the aubergine until it’s completely soft inside and the skin is burnt and blackened.
- Allow it to cool enough to handle, then slice it in half lengthways and scoop all the flesh out into a bowl to mash or blender to blend smooth. Scrape the skin carefully to get every bit of aubergine into the mix. Those bits nearer the skin have the best, smokey flavour.
- Add the garlic (crush or finely grate first if mashing rather than blending), olive oil, tahini and lemon.
- Blend or mash into a spoonable mixture, then taste and add salt and more lemon to taste.
- Spoon the mixture into a small serving bowl and top with a drizzle of extra virgin olive oil and optional extras like pomegranate seeds, sesame seeds, smoked paprika, cumin…
- Enjoy scooped up with flatbreads or toasted pitta bread and salads.