The Baba Ghanouj Recipe

INTRODUCTION

The term ‘ baba ghannouj’, which literally translated means “my father is spoiled like a child by my mother” , is actually quite an inappropriate name, not to be uttered at a traditional Lebanese family gathering – the father would be insulted and the mother and children shamed. The more honourable name ‘badenjan mutabbal’ (aubergine dip) is of course an aubergine dip mixed with garlic and lemon juice. The key to the recipe lies in the roasting of the aubergine over a fire or barbeque grill for that traditional smoky flavour. The skins are blackened, then the sweet flesh within is used, being puréed with a strong garlic and mild nutty tahina. Note; if the smoke flavour is too intense, add a heaped tablespoon of natural yoghurt to the dip to produce a milder version.


INGREDIENTS

2 Large aubergines/eggplant
4 Tbsp tahina
2-4 Tbsp lemon juice
3 cloves garlic
½ tsp sea salt flakes
1 Tbsp natural yoghurt (optional)
1 Tbsp chopped parsley, to garnish
1 tomato, deseeded and finely chopped, to garnish
A splash of olive oil , to garnish
A sprinkling of paprika, to garnish

Serving Size : serves 4 people as a starter or side dish

METHOD


1. Cook the aubergine over charcoal, a camp fire, a barbecue plate or other open flame(basically anything that will give a good char-grill and that smoky flavour you are aiming for) until the skins are crackling and blackened and the flesh within is soft. Set aside and allow to cool.

2. Peel off the skin of the aubergines, removing all charred pieces. Mash the flesh with a wooden spoon (traditional method) or blend to a purée using a food processor or hand-held blender and mixing bowl.

3. Crush the garlic, add with sea salt to the aubergines & continue to blend to a smooth pulp. Add the tahina and lemon juice and combine well until mixture is a smooth paste.

4. To serve, transfer to a serving dish and top the aubergine dip with chopped tomatoes, parsley, olive oil, a generous sprinkling of paprika and offer with freshly toasted Lebanese bread.