How to make the best Baba Ghanoush
This Baba Ghanoush recipe will surprise you with it's simplicity and taste. Don't eat too much?
- Pre-heat the oven to 220ºC and heat up a griddle pan, or bbq. Alternatively, you could use an open flame on the stove.
- Blacken the aubergines until completely burnt all over. This stage is crucial for achieving the characteristic smoky flavour of baba ghanoush.
- Once sufficiently burnt, transfer the aubergines to the oven for 10 minutes, to ensure the flesh is well cooked through.
- Once the aubergines are cool enough to handle (after about 10 minutes), peel away the burnt skin, and tip away any excess juice that come from the flesh.
- Put all the flesh into a mixing boel bowl. Using a fork or a small whisk, mix the aubergine with the remaining ingredients.
- Add a good pinch of salt and some freshly ground black pepper. Have a taste, and adjust the seasoning if required.
- You may consider adding more lemon juice for a particularly creamy texture, add 2 tbsp of thick yoghurt
For presentation, drizzle over some good olive oil and a sprinkle of sumac Serve with fresh pitta or flatbreads, grilled meats & vegetables, salads, pickles and all sorts!