Wednesday, September 03, 2008
2 large aubergines, halved lengthways
2-3 tbsp olive oil
2 garlic cloves, crushed
25g ground almonds
Juice of ½ lemon
1tsp ground cumin
Sea salt and freshly ground black pepper
Large handful of fresh mint leaves, roughly chopped
Preheat to 200c/400f
Brush the cut sides of the aubergines with some of the oil and bake them for about 35 min or until soft. Meanwhile, heat the grill to it’s highest setting.
Place the aubergines under the grill, cut sides up, and leave until they are black and blistered. This will take about 5 min. Remove and set aside to cool.
Scoop out the flesh, discard the skins, and place the flesh in a food processor. Add the garlic, tahini, almonds, lemon juice, cumin, and season with salt and pepper. Process to a smooth paste and check the seasoning.
Spoon into a serving dish, drizzle with the remaining oil and scatter over the mint leaves.
Can be made up to two days in advance and refrigerated.
From New Flavours of the Jewish Table.
What can I say about this except that it is Baba Ganoush. You have to have a recipe for it, because it is a staple (like Hummus). It’s great stuff, and this is a great recipe for it.
The aubergines need to be cooked, but that’s not hard to do, and other then that the food processor does the work for you.
Funny enough, it was my four year old that went totally over the moon for this one (though we all loved it). The first time I made it he kept pulling the bowl across the table and saying that the baba ganoush was his dinner, and we could all have the rest of the stuff. That is incredibly high praise from a four year old.