Aah the classic. There are millions of versions of this smoky, creamy aubergine mezze out there, with many regional variations all across the middle east.
This is our default recipe, but can be expanded in any number of ways – the only consistent feature across the board is the inclusion of tahini. Try shaved lemon rind and pomegranate seeds, or black garlic with toasted pine nuts.
Classic Baba Ganoush
- 3 large aubergines
- 1 small clove garlic, crushed
- 1/4 cup tahini
- 1 tbsp freshly squeezed lemon juice
- 1 tsp ground cumin Optional
- salt to taste – around 1/2 tsp.
- Something colourful to garnish – pomegranate seeds, coriander leaves, toasted pine nuts etc.
- Burn the aubergine all over. There are several ways of doing this. If you have access to a fire or braai, the best flavour comes from chucking them on the flames until the outside is totally burnt and black.
You can also do them under the grill until totally burnt and black all over, or straight on the flames of your gas hob – line the hob with tinfoil to stop aubergine juices going everywhere.
- Let the aubergines cool, then halve lengthwise and scrape out the flesh with a spoon. Don’t worry if small bits of burnt skin make it through, it’ll just add flavour. Mix in all the other ingredients, and taste to adjust salt. Garnish and serve warm (not hot) as part of a mezze spread, with some crusty bread.