You know how you can mash potatoes? Well you can mash cooked aubergines too … you then add garlic, sesame paste called Tahini, some lemon juice and chopped parsley and you end up with a yummy ‘dip’ called Baba ganoush.
2 large aubergines
1 lemon (for the juice)
1 clove garlic, crushed
1 tbp tahini paste
Some chopped parsley.
Put the aubergines in a baking tray and roast for 20-30 minutes or until the skins are blister – and if you have the patience (I often don’t) turn them half way through the cooking time. When they are all soft and mushy to the touch, remove them from the oven and let them cool. If you are in a hurry, you can plonk them in a large tub full of cold water. (N.B. One could also roast the aubergines over an open flame, turning them over frequently.)
When they are cool enough to handle without incurring second-degree burns, cut the aubergines in half and scoop out the pulp, or, alternatively peel them. Put the pulp into a food processor with the lemon juice, garlic, the thinned-out tahini paste and parsley, then process gently until smooth. Taste and add salt and pepper as required.
Here are two aubergines that have already been cooked (notice how wrinkly the skins are) … and the rest of the baba ganoush ingredients: lemon for its juice, parsley and garlic. The tahini has been prepared separately (i.e. the tahini paste has been watered down with lemon juice and water – see (1) The Wonders of Tahini).
If you have a pulse, use that button to process the baba ganoush. Otherwise just process for a few seconds at a time … if you let it blend for too long all in one go, there is the risk of rendering the baba ganoush a little too ‘liquidy’ in consistency.