Latterly, when faced with dilemma of where to dip, I have found myself increasingly reaching for the smoky goodness of baba ganoush over its equally enjoyable bedfellow hummus.
Like so many Levantine wonders, it is difficult to place an exact origin. Whether you know it as mutabal, eggplant salad or baba ganoush – there is little arguing with the glories of this smoky aubergine dish. We’ve tried a host of different baba ganoush recipes but this remains our favourite – finished with chopped smoked almonds for added smoke and texture, this is the perfect companion to your toasted pita.
2 Large Aubergines, about 800g
2 tbsp. Tahini,
2 tbsp. Olive Oil,
1 Small Garlic Clove, minced
Juice of ½ a Lemon
1 tsp. Ground Cumin
1 tsp. Ground Coriander
Pinch of Salt & Pepper
25g Smoked Almonds, roughly chopped
Parsley, a few leaves
TIP – As a general rule, when you think they are done, cook them for longer! You want the aubergine to be virtually collapsing in on itself. Cooking times will vary depending on the size and thickness of your aubergines. Expect 15 minutes at the very least for 2 large aubergines.
TIP – I prefer Baba Ganoush to have some texture and variety and chope the flesh finely with a sharp knife, before incorporating in the remaining ingredients. If you prefer your Baba Ganoush smooth, simply transfer the remaining ingredients into a food processor and pulse until smooth.
TIP – This should keep in the fridge for several days.
Find it online: https://www.ourmodernkitchen.com/babaganoush-smoked-almonds/