Smokey aubergine and Baba Ganoush

Yes more aubergine and this has to be one of the quickest and easiest ways to cook aubergine. However, there is one requirement and that is that you need a flame. If you cook on an electric stovetop this isn’t going to work. For this one you need gas – or a charcoal BBQ I guess.

This cooking method is easy albeit a bit messy. You will be left with a few charred bits and drips on your hob, but don’t be put off – the result is delicious and its well worth it.

Simply put your aubergine directly onto the flame. Have some tongs handy to move it around making sure that every bit gets cooked. It doesn’t take long – 5 -8 minutes I would say. When the aubergine looks evenly limp and blistered then take it off the gas and leave it to cool. It should be soft from top to bottom with no hard areas

Once it’s cool enough to handle, peel away the blackened skin but don’t be too fastidious. Leave some specks because thats where the delicious smokey flavour comes from.

Some amber coloured liquid will come out but thats fine.  Gently squeeze out as much as you can,. Whatever you do, don’t rinse the aubergine under the tap!

After that you can decide what you want to do. There are various options. You can simply break it up with a fork and add some olive oil, lemon juice, salt, pepper, and parsley and serve it like that. 

Or you can go further and add some crushed garlic and finely chopped salady things like tomato, red or green pepper, purple onion, parsley, cilantro……

And then there is  the famous Baba Ganoush, which requires adding tahina (tahini) to the plain mashed aubergine mixture.

Tahini/tahina is to sesame seeds what peanut butter is to peanuts – it’s a thick paste of ground sesame seeds. If you have a very high powered blender you can make your own but if you are buying it then look for  an authentic Middle Eastern make – preferably Lebanese. You want it as smooth and light as possible.

Tahini comes out of the jar thick and lumpy and you need to work it into a smooth paste. Scoop out a few tablespoons and gradually work in a bit of water and mix vigorously. A fork works best. It might look like its going to curdle but keep stirring and it will start to become smooth and creamy. Once it smooths out add some lemon juice which will make it lighter in colour. Then season with salt, black pepper, crushed garlic and keep mixing. Finally mix in some olive oil. By this stage it should be smooth and silky but not runny – it needs to be like a thick cream and not a thin sauce. If yours is too thin, add more tahina and blend it in. Adjust the season to your taste.

Now, how much lemon, how much garlic? It’s a matter of personal taste. I add all my seasoning to the tahina then mix that into the aubergine and adjust as necessary. Personally,  I find one clove of garlic enough. In any case you should leave it to sit for a while before making final adjustments as it needs time for the flavours to permeate.  Finish it off with chopped parsley – or coriander leaves (cilantro) if you prefer and scoop it it with fresh warm pitta .