Baba Ganoush Charred Aubergine Dip
Baba Ganoush Aubergine Dip
Baba Ganoush Aubergine Dip

Serves 8

Cooking Time: `45 - 50 minutes

This is a Guest Recipe from Paleo Pantry, which I have now tweaked.
With the use of modern gadgetry, this is so quick and easy to do, the fiddly part is stripping off the Aubergine skins, but actually I did that quite quickly.   However, when I got to the bit where the Cook's special privilege is to lick the spoon before it goes into the washing up bowl, I thought I had died and gone to heaven.
So give this a try and I can guarantee it won't be the first and last time!!!!
Totally yummy!




Ingredients

    1 kg aubergines (about 4 smallish aubergines)

    4 tablespoons (60ml) tahini

    4 tablespoons (60ml) lemon juice (about 1 1/2 lemons)

    2 tablespoons (45ml) olive oil (plus extra for drizzling)

    1 large fat garlic clove, peeled and minced

    2 tablespoons finely chopped fresh parsley leaves

    1/2 teaspoon salt

    1/4 teaspoon freshly ground black pepper



AND THIS IS WHAT YOU DO.....



  1.  Preheat an oven to 190°C/375°F.

  2. Place the aubergines on a roasting tray with a gap in between each one and bake for 45-50 minutes.

  3. As soon as the aubergines are cooked, remove with tongs and wrap each in a piece of cling film - this will trap the heat and moisture, making the skin easier to peel.    Leave for 15 minutes.

  4. Once the aubergines are just cool enough to handle, remove from the container.    Holding each aubergine by the stalk, take a sharp knife and make a cut about a centimetre just below the stalk and carefully peel off the blackened skin and discard.   It will strip down vertically and is very easy.   The flesh should be very tender and watery.

  5. Place into a mini food processor and whizz until smooth.

  6. In a clean bowl, stir the lemon juice and tahini with a metal spoon until blended.    Add the remaining ingredients (olive oil, garlic cloves, parsley, salt and pepper) and mix.

  7. Add the mixture to the pureed aubergine in the food processor and whizz again.    Taste, and adjust the seasoning if necessary. Add more lemon juice if you want a fresher taste.   I found that the proportions as given were perfect and I didn't need to make any adjustments.

  8. Transfer to a serving bowl and drizzle with olive oil and place in the fridge to keep cool.    Serve with Chestnut and Spelt Bread.


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