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Baba Ghanoush
Created by Bopper7, Wednesday, 23 September 2009
A great Party/picnic dip.
Ingredients
At a glance
Categories
Serves
8
- 3 large aubergines
- 2 cloves garlic, or to taste
- salt
- ¼ pot tahina paste or less
- 3 lemons, or more to taste
- ½ tsp ground cumin (optional)
- 2 tbs finely chopped parsley, a few black olives or a tomato, thinly sliced, to garnish
Method/steps
- Cook the aubergines over charcoal or under a gas flame or electric grill until the skin blackens and blisters.
- Peel and wash the aubergines, and squeeze out as much of the bitter juice as possible.
- crush the garlic cloves with salt. Mash the aubergines with a potato masher or a fork, then add the crushed garlic and little more salt, and pound to a smooth, creamy pure.
- Add the tahina paste and lemon juice alternately, beating well for a few seconds between each addition. Taste and add more salt, lemon juice, garlic or tahina if you think it is necessary and, if you like, a little cumin.
- Pour the cream into a bowl or a few smaller serving dishes.
- Garnish with finely chopped parsley and black olives, or with Arab or other bread (pitta), as a salad or as a party dip.
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