A nice smoky dip to eat with a drink before dinner, as part of a Middle Eastern style dinner or just in front of the TV.
3-4 as part of meze/ a starter
3 cloves of garlic
3 tbsp. tahini
Juice of 1 ½ lemons
2 tbsp. extra virgin olive oil and more to serve
1 tsp. cumin
Dipper of choice (pitta, wraps crudités etc.)
Wash and dry the aubergines, then prick them all over with a sharp knife or fork.
Grill the aubergines over a flame (this is best for a smokey flavour) or under a grill for 10-15 minutes until the skins have blackened and blistered and the flesh is starting to feel soft.
Transfer the charred aubergines to a baking tray and put them in the oven at 180oC (fan oven) for about 20 minutes, until the flesh is completely soft.
Take them out of the oven and let cool for a bit then peel off the black skins and scoop the flesh into a mixing bowl. Use a fork to mash the aubergine up.
Mince the garlic finely and add to the mixing bowl. Then add the tahini, lemon juice, olive oil and cumin. Add a good few grinds of salt and taste as you go, add more to your preference.
To serve, spread the baba ganoush on to a plate, drizzle with olive oil, sprinkle with pomegranate seeds and some chopped fresh parsley.
Eat with pitta bread, crudités, or wraps. I had some rye wraps that I put in the oven for about ten minutes to crisp up which were perfect for dipping.