Baba ghanoush

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Baba ghanoush - about this recipe

Baba Ghanoush or Baba-Ganouj, babaganus, patlican salatasi (Turkish), melitzanosalata (Greek), mutabal (Armenian), salata de vinete (Romanian), Baigan Bharta (Hindi) ,Vangyache Bharit (Marathi), padlizsánkrém (Hungarian) is a kind of popular Middle Eastern dish made primarily of aubergine (eggplant) , mashed, and mixed with various seasonings. Frequently the aubergine is baked or broiled over an open flame before peeling, so that the pulp is soft and has a smoky taste.

Baba ghanoush is usually eaten as a dip with pita bread, and is sometimes added to other dishes. It is usually of an earthy light brown color.

Servings

4 as a mezze

Ingredients

• 3 aubergines
• 4 tbsp light tahini
• 2 cloves garlic, peeled and crushed
• 2 tbsp yoghurt
• Juice from half a lemon or lime
• Salt and freshly ground black pepper
• Olive oil
• 1 teaspoon paprika
• Pitta bread or crispbread
• Handful of crushed walnuts or toasted flaked almonds

Method

1. Cook the aubergines over a hot grill or barbecue until the skins are well burnt
2. Turn them regularly
3. You can also hold them on skewers and roast them over the barbecue
4. Set them aside to cool
5. Half them and scoop out the solft flesh
6. Put the flesh into a food processor together with the garlic, yoghurt and tahini. Season to taste with salt and freshly ground black pepper
7. Blend into a smooth paste and add the lemon or lime juice
8. Drizzled with the olive oil and sprinkled with paprika and crushed nuts.

Serving suggestions

Serve with warm pitta breads or crispbread