If you’re a spectacular human being (regular reader of my blog) you’ll know that I reviewed The Fresh Vegan Kitchen a couple of days ago and promised you their recipe for Baba Ganoush. If you’re not, go and check out that post right now and see me after class.
Something to mention before I set you loose with this recipe is how much I thought I despised aubergines (or “eggplants” for my ‘merican friends) and how pleasantly surprised I was by the flavour of this dip. If you’re cautious of this big ol’ purple vegetable, Baba Ganoush is the perfect way to introduce it into your life. Really smoky, little bit of sweet, nice and fresh – you gotta try it. Also, this is the first time I’ve ever cooked something right on the flame of the hob, it was kind of a terrifying prospect but look I did it!:
Anyway, enough from me, here’s the recipe courtesy of Wholefood Heaven:
3 tbsp tahini
juice of 1/2 lemon
1/2 garlic clove, finely chopped
2 tbsp olive oil, plus extra to serve
1 cucumber, diced
a handful of chopped fresh parsley, plus extra to garnish
6 fresh mint leaves
1 pomegranate, deseeded
salt and pepper
- Carefully stab the aubergines with a small knife before placing them on the open flame of the hob for about 10 minutes to burn the skin all over. Turn them over occasionally so they are evenly burned. Alternatively, if using a grill (broiler), preheat it to 200C/400F before putting the stabbed aubergines on a baking tray and placing them under the grill, moving them around occasionally, until they’re evenly burned all over. This should take about 10 minutes.
- When they’re ready, put the aubergines into a metal container and wrap with clingfilm (plastic wrap) to make them sweat for about 30 minutes. At this point, open them up slightly and remove all the white flesh, avoiding the burned bits.
- Roughly chop the flesh, then mix well with the tahini, lemon juice, garlic, olive oil, diced cucumber, chopped parsley and mint until it resembles a dip.
- Adjust the seasoning to taste and garnish with pomegranate seeds, a little more parsley and a splash of olive oil.
Love this recipe? You can go get your very own copy of The Fresh Vegan Kitchen to see what else they have in store on Amazon.