Known as ‘poor man’s caviar’, this renowned aubergine dish is eaten throughout the Middle East.
To get the full flavour of the dish it is important to chargrill the aubergine properly before it is mixed with the tahini, lemon juice and plenty of garlic. Baba ganoush and maneesh is a classic pairing. The earthy taste of the aubergine marries with the aromatic flavours of the bread and you have a great contrast of textures. It’s lovely as a starter or as part of a tableful of mezze.... Read more.
Heat your grill to high. Prick the aubergines with a fork and grill them, turning occasionally, until the skin is charred and blackened all over and the flesh feels completely soft when you press them. Leave until cool enough to handle.
Meanwhile, crush the garlic together with the salt on a board, using the flat side of a knife, or use a pestle and mortar. The salt is abrasive and helps to form a smooth paste. Tip into a large bowl, add the lemon juice, tahini and olive oil and stir to combine. Season with black pepper.
Cut the aubergines in half. Scoop out the soft flesh and finely chop it. Add to the tahini mixture and stir well.
Spoon the baba ganoush into a serving dish and top with a drizzle of olive oil. Add a grinding of pepper and a scattering of chopped parsley and enjoy with maneesh or pitta breads.
This recipe is from the cookbook Paul Hollywood’s Bread