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Baba Ganoush Recipe

The best - fullest flavoured - Baba Ganoush we have ever tasted!

We went back to square one with this Baba Ganoush recipe.
David thought, "What would I do to make Aubergines/Eggplants as tasty as possible? - how would I go about it?"
This famous dish is made all around the Mediterranean - in Syria and Egypt, Turkey, where it's called Patlican Salatasi, and even Greece where it is known as Melitzano Salata.
We tried several different methods and techniques and this recipe is the most straightforward, the easiest to prepare and it produces a fantastic depth of flavour.

Ingredients

One large Aubergine/Eggplant.
One large Onion.
Six plump Cloves of Garlic.
A large bunch of flat leaf Parsley and Coriander
One Good Lemon.
A good sized Beef Tomato.
A heaped tablespoon of Cumin Seeds.
A small dried Chilli or Cayenne Pepper.
Plenty of EVOO - extra virgin olive oil - to work with.
One teaspoon of Salt.

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Method

Ok - place your aubergine - onion roughly chopped and garlic cloves, with the tomato and two tablespoons of olive oil in a roasting tray.

Roast for 30 -40 minutes at 200ºc/400ºf, until soft and caramalized.Then
skin the aubergine, and scrape the pulp into a good quality food processor

Add the tomato, and the onion and squeeze in the goey garlic.

Add the parsley and squeeze in the lemon Juice.

Now - dry roast your cumin seeds and chilli in a pan and then pound them in a pestle and mortar, or whizz in a coffee grinder, with the salt.

Add to the food processor and Whizz! It's ready!

Great served with our pitta bread recipe