Baba ganoush is a traditional middle eastern aubergine recipe made smoky by ever so slightly charring the soft flesh and skin. Often served as part of a mezze to dunk flatbreads or crunchy veggies into we also think this delicious dip works as an accompaniment to a main dish. You could spread some on a flatbread and fill them with lamb koftas or simply serve with some grilled chicken and herby rice for a healthy and filling meal.
The additions of garlic, lemon, cumin and chilli give this gorgeous dip a really big hit of flavour but you can adapt the recipe to suit your preferences. Other spices work well too, you could try a little coriander or ras el hanout if you have any for another layer of flavour.
This will keep for a couple of days in the fridge, so is perfect for seeing you through the week for lunches. Just make sure to keep it in an airtight container.
HOW TO MAKE BABA GANOUSH
Heat the oven to 180 C, 160 C fan, 350 F, gas 4. Make deep slashes in the aubergine skin. Mix the olive oil and paprika, rub into the cut sides. Bake with the garlic for 40 minutes.
Scoop out the flesh and squeeze the garlic cloves out of their skins. Blend with the lemon juice, cumin and chilli to a rough purée. Season well; add oil if necessary and serve with your choice of flatbread, crudities, grilled fish or meat.
- 3 aubergines, halved lengthways
- 2tbsp olive oil
- 4tsp smoked paprika
- 1 bulb garlic
- juice 1 lemon
- 1½tsp toasted cumin seeds, ground
- large pinch chilli flakes (optional)
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