Baba Ghanoush or Smoked Aubergine dip

Fabulous Aubergines I never get tired of them. This is a Levantine recipe for a dip.
Easy recipe with a unique smoky aubergine flavour.

Ingredients

2/3 aubergines
1/2 garlic clove or to taste
1 Lemon (juice)
3 tbsp of Tahini

½ tsp of salt or to taste   

Olive oil and fresh parsley for garnish

Method

Prick the fresh aubergine with a fork and put it either directly onto the flame on the gas hob (more authentic but messier) or on a baking tray under the grill in an oven. Grill each side for 10 minutes or until the skin is burnt and the flesh feel soft.

 

When they are ready, I usually put them in a plastic bag tightly closed for 10 minutes (this process helps in removing the skin). Then I place them under cold water (because they are still quite hot) holding them by the stalk when I peel the skin off. Don't worry if you have a few black bits stuck to the aubergine.

Squeeze the flesh to get rid of any excess water and place it on a chopping board. Cut off the stalk and chop the flesh to a pulp. Put the pulp in a large bowl with the crushed garlic, chopped parsley, salt, olive oil and the tahini sauce. With a fork mash the mixture until smooth and creamy. Taste and add the juice of a lemon and more salt and olive oil to taste.

 

Leave it in the fridge to chill or just let it cool down.

Garnish the Baba Ghanoush with more olive oil and parsley and serve it on toasted bread.

ENJOY