Friday, 27 April 2012

Baba ganoush - Aubergine puree

After securing a bargain of 2 large shiny glossy aubergines for £1 on my recent visit to the shops, I decided to give baba ganoush a whirl. The only problem being that I don't have any tahini in the store cupboard. So baba ganoush without tahini it is.
Baba ganoush originates from the near east, Turkey and Bulgaria and essentially is a roasted aubergine puree, enriched olive oil, garlic and lemon juice. Deliciously simple, its ideal served with crudites or bread sticks alongside drinks or as part of a mezze.

  • 2 large aubergines
  • Extra virgin olive oil
  • garlic (to taste)
  • Lemon juice
  • Sea salt
  • Freshly ground black pepper
  • Puncture your aubergines, before roasting in a medium oven until softened and collasped
  • Allow to cool fully, then scrape out the aubergine flesh from the skin. Place the flesh in your food processor
  • Add your peeled garlic cloves, 2 tbsps olive oil, 1 tbsp lemon juice to the aubergine flesh
  • Blend until smooth and season to taste
  • Serve with your choice  of dippers


The Hungry Heron said...

Mmm I've always wondered what's in baba ganoush. I do have tahini in the cupboard so time to try it I think!

BistroMD Coupons said...

Well I have to say that the photo looks great and it certainly seems delicious.

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Irwin Kraus said...

Looks wonderful! I consider baba ganoush as part of a family including ful medames and hummus. All feature oilve oil and garlic. How can you go wrong :-)

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