Smoky baba ghanoush

Name: Smoky baba ghanoush
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 servings
Cuisine: Middle Eastern
Ingredients: 3 whole large aubergines; 4 tbsp tahini; 3 tbsp lemon juice; 1 clove garlic clove, crushed; 1 tsp salt; 3 tbsp extra virgin olive oil; 40 g pomegranate seeds; 10 g flat-leaf parsley, chopped

Aubergines charred until the skins collapse, then whipped with tahini, lemon and garlic into a smoky dip that belongs on every shawarma table.

55 min totalmildeasy

Instructions

1
Prick the aubergines a few times so steam can escape, then char them directly over a gas flame or on a hot charcoal grill, turning until the skin is black all over and the flesh has collapsed, about 15 minutes.
2
If you only have an oven, roast at 240 C for 40 minutes until the skins blister and split.
3
Rest the aubergines in a covered bowl for 10 minutes so the steam loosens the skins.
4
Peel away the skin and drain the flesh in a sieve for 20 minutes, discarding the bitter liquid.
5
Chop the flesh with a knife or mash with a fork. Do not use a blender, which turns it into glue.
6
Beat in the tahini, lemon juice, garlic and salt, tasting as you go.
7
Spread into a shallow bowl, hollow the centre, pour in the olive oil and scatter over pomegranate seeds and parsley.

Notes

Smoke is the whole point. A gas flame or charcoal grill gives far more character than an oven. Drain the flesh in a sieve for 20 minutes or the dip will be watery.

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