Baba Ganoush, a wonderful dip made from Aubergines and Tahini is one of the most flavourful mouthfuls of food you will ever taste.
Follow this recipe and find out how:
Ingredients
4 Aubergines
3 Cloves Garlic
1 small Shallot
2 Teaspoons Smoked Paprika
150ml Tahini Paste
Handful of Fresh Coriander leaves
1 Tablespoon of good Virgin Olive Oil
Juice of half a lemon.
1-2 teaspoons of coarse salt
Grinds of black pepper to taste
1 Small Red Chilli ( if you like heat )
50g Pine Nuts.
Fresh bread of choice ( I prefer Sour Dough bread)
Food mixer required.
Warning, this recipe takes one day. I will explain later.
This makes enough for 4-6 portions. If you are willing to share it that is.
Method
The Aubergines need to be roasted, so preheat an oven to 220c.
Start by scorching the skin of the Aubergines over a direct gas flame- this takes about 10 minutes per Aubergine
Then place in roasting tin and cook in oven for 25-30 minutes at 220c.
During this time, take a small frying pan, and toast the pine nuts until they start to colour ( and smell), takes 3-4 minutes usually.
When finished you should be able to put a knife through the vegetable and feel that it is soft all the way in.
Take the Aubergines out of the oven and leave to cool for a while.
Get your food processor out and put all of the remaining ingredients in the bowl.
When the Aubergines have cooled, slit them in half lengthways, and scoop out the soft flesh with a spoon, placing it directly into the food mixer bowl with the other ingredients.
Mix the ingredients until smooth. Taste, and adjust the lemon juice, chilli and coriander until you find a nice balance.
Now here comes the hard part. Walk away from the Baba Ganoush for a day, for it will improve massively if you leave it in the fridge, either in a sealed airtight container or just in a bowl underneath several layers of clingfilm.
The next day, take it out of the fridge about 15 minutes before eating, garnish with the pine nuts and a sprinkling of the Smoked Paprika, serve with crusty or crunchy bread, salad leaves and some raw peppers.
Trust me, it's delicious.
