Smokey Baba Ganoush

For years I avoided the ‘dreaded aubergine’. My experience with the purple vegetable generally revolved around soggy, slightly spongey chunks of the vegetable mixed through vegetarian lasagnes. Otherwise, it was in the form of thick rubbery steaks layered with tomato and cheese.
It wasn’t until a few years ago, at this little restaurant, where they made the most incredible version of the smokey delight, otherwise known as baba ganoush, that my views of aubergine started to shift.

The smokey richness and sour edge to the dip has been ingrained in my memory ever since and was definitely the gateway to my love of aubergine.

I’ve since explored different recipes and flavour variations with aubergine, many of which will eventually feature here, but nothing quite compares to that first smokey taste of goodness I experienced in that little restaurant.

Hopefully the recipe below sparks your own love for the purple vegetable and you too can start a journey of aubergine flavour discovery.

SMOKEY BABA GANOUSH
Ingredients:

2 aubergine
1-2 tbsp lemon
1-2 cloves garlic
2 tbsp roughly chopped parsley
1/2 tsp salt
1 tbsp olive oil

Method:
1. Place the 2 aubergines directly onto either a grill or stove top and char until the skin is blistered and blackened. Remove from the heat and place them in a bowl, then cover in cling wrap (allowing the aubergine to steam a little).
2. After a couple of minutes, remove the cling wrap and peel the skin off the aubergine. Add the flesh of the aubergine to a bowl and mash until your desired consistency. (I prefer mine a little on the chunky side).
3. Add the lemon juice, garlic, salt, olive oil and parsley to the mashed aubergine pulp and mix well.
4. Spread on absolutely everything! Sandwich – check, falafel’s – check, crackers – check, flat bread – check….. Well you get the picture. Enjoy!

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