Baba Ganoush

AuthorBen WatsonCategory

Whether grilled, charred or cooked on an open-flame, 'smokiness' is what defines this classic mezze dish. There are many ways to skin an aubergine and it seems to be the fiddlier and messier, the better the result.

Yields1 Serving
 2 large aubergines
 2 tbsp tahini
 2 garlic cloves
 3 tbsp chopped mint or flat-leaf parsley
 1 tbsp pomegranate seeds (optional)
 2 tbsp Ben's Farm Shop smoked olive oil
 1 lemon (juice of)
1

Firstly, you'll need to blacken your aubergines. This can be done by wrapping them in foil and holding over a gas hob or barbecue. Be sure to continuously turn them to ensure even char on each side. Allow aubergines to cool.

2

Scoop out the flesh and drain by leaving them in a sieve for up to 30 minutes. If you don't have the luxury of time, then you can squeeze any excess liquid from the aubergines.

3

In a separate serving bowl, add your finely chopped garlic and parsley or mint. You can always add more lemon juice and season to taste.

4

Mash your aubergines to your preferred texture and then mix in with the tahini mixture.
Pour a generous glug of smoked oil on top to create a moat and then garnish with pomegranate seeds, more parsley or mint.

Ingredients

 2 large aubergines
 2 tbsp tahini
 2 garlic cloves
 3 tbsp chopped mint or flat-leaf parsley
 1 tbsp pomegranate seeds (optional)
 2 tbsp Ben's Farm Shop smoked olive oil
 1 lemon (juice of)

Directions

1

Firstly, you'll need to blacken your aubergines. This can be done by wrapping them in foil and holding over a gas hob or barbecue. Be sure to continuously turn them to ensure even char on each side. Allow aubergines to cool.

2

Scoop out the flesh and drain by leaving them in a sieve for up to 30 minutes. If you don't have the luxury of time, then you can squeeze any excess liquid from the aubergines.

3

In a separate serving bowl, add your finely chopped garlic and parsley or mint. You can always add more lemon juice and season to taste.

4

Mash your aubergines to your preferred texture and then mix in with the tahini mixture.
Pour a generous glug of smoked oil on top to create a moat and then garnish with pomegranate seeds, more parsley or mint.

Baba Ganoush
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