Baba Ganoush

Ingredients

Instructions

1. 1

   Preheat the oven grill/broiler to high. Prick the aubergines all over with a fork so steam can escape. Place them on a foil-lined tray and grill/broil, turning every 5-7 minutes, until the skins are blackened and collapsed and the flesh feels very soft, 18-22 minutes total. If one aubergine cooks faster, remove it early. This deep charring is what gives baba ganoush its signature smoky flavour.

2. 2

   Let the charred aubergines rest for 5 minutes until cool enough to handle. Split them open, scoop the flesh into a sieve or colander, and leave it to drain for 5 minutes. Draining prevents a watery dip and keeps the flavour concentrated.

3. 3

   Meanwhile, finely chop the parsley. Crush the garlic clove to a smooth paste with the salt; this distributes the garlic evenly so there are no harsh raw pieces in the finished dip.

4. 4

   Roughly chop the drained aubergine flesh with a knife for a more rustic texture, or mash it with a fork for a smoother dip. Stir in the garlic-salt paste, lemon juice, tahini, extra-virgin olive oil, and ground cumin until creamy but still slightly textured. Taste and adjust with a little more lemon or salt if needed.

5. 5

   Spoon the baba ganoush onto a shallow plate and swirl the top with the back of a spoon. Finish with the chopped parsley, pomegranate seeds, and a final drizzle of extra-virgin olive oil. Serve immediately, or chill briefly and serve at cool room temperature for the best flavour.

Nutrition per serving

Notes

• •For the smokiest result, char the aubergines directly over a gas flame instead of using the grill/broiler; this can also shorten the cooking time slightly.
• •If your tahini is very thick, loosen the dip with 1-2 teaspoons of water while mixing.
• •Serve with warm pita, cucumber sticks, or as part of a mezze spread.
• •The dip keeps well in the refrigerator for up to 2 days; bring it back to room temperature before serving.

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