Baba Ghanoush
Serves 4-6
Pierce the skins of the aubergines to prevent them from exploding and grill whole over a hot barbecue, directly on naked flame of a gas hob, or under the grill until the skin is charred and crispy all over and the flesh is very soft.
If none of these options are available, place ina very hot oven at 220ºC/ 425ºF/Gas 7 for about 45-60 minutes until soft inside.
Remove from the heat. When cool enough to handle, discard the tops and peel off the skin, scraping the flesh from the back of the skin if necessary.
Place the flesh and any juices in a large mixing bowl and beat by hand until smooth (it’s good to leave a bit of texture).
Add the garlic, lemon juice, tahini and olive oil, stir in and taste for seasoning. If the taste is a little strong, add a few tablespoons of water.
When fresh pomegranates are in season scatter some seeds on top, and serve with lots of warm Flatbread.
Ingredients
3 large aubergines, about 750g-1kg in total
2 Garlic cloves, crushed to a paste with 1 teaspoon salt
Juice of 1 lemon
3 tablespoons tahini paste
4 tablespoons olive oil
Sea salt and black pepper
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