Baba Ganoush is a deliciously smoky appetiser to accompany your main. Originally Lebanese, this Middle Eastern delight is possibly the only food stuff out there that can rival hummus in the world of perfect chip-dips.
Created by Assistant Kitchen Manager Neill
INGREDIENTS
Serves 4 // Takes 45 minutes
1 Large Aubergine
3 Garlic Cloves
Juice of 2 Lemons
100ml Light Tahini
50g Parsley
METHOD
1. Preheat your oven to 200 degrees celcius.
2. Cut the aubergine in half, then score the inside of the flesh in diagonal lines with a sharp knife. Roast in the oven for 30 minutes.
3. Take the aubergine out the oven and allow time to cool so you can handle it. You should be able to scrape the flesh away from the skin with a tablespoon and discard the skin. If it is still tough, return to the oven for another 10 minutes.
4. Put the aubergine flesh into a food processor with the rest of the ingredients with a generous pinch of salt and blitz.
5. Check the seasoning - if is still tastes bitter, add more salt and this will balance the flavour.
6. Store in the fridge until required.
Come back here every day of this week for a new recipe, until you have all the components to cook a North African inspired feast this weekend.