Translated from the Arabic actually means pampered papa. Which is more than a bit weird. But actually, this isn’t real Arabic Baba Ghanoush, because it doesn’t have any tomatoes or onion in it. This would be called Mutabba, but who’s heard of that? Luckily the Egyptians stepped up and this dish is what they call Baba Ganoush. Without the h.
So you know, because I’ve harped on about it once or twice, that we’re trying to incorporate far more vegetarian meals and dishes into our regular diet. And this one, hand on heart, has been one of my favourites. I had it for lunch and dinner one day this week.
I went simple as I don’t have a gas stove so couldn’t char grill the aubergine/eggplant skin first and there was no way I was going to bust out the barbeque in pursuit of genuine authenticity.
- 1 large aubergine/eggplant
- 4 tablespoons tahini
- 2 large cloves of garlic
- The juice of 1 medium – large lemon
- 1 teaspoon cumin
- 1/2 teaspoon salt (I did 1 teaspoon but you can always add more to taste)
- Heat your oven to 190°C fan / 200°C / 375°F
- Pierce the aubergine skin all over with a fork and roast in the oven for 20 mins or until soft
- Once removed from the oven, let it cool, and with a spoon, scoop out the cooked flesh
- In the meantime, blitz the tahini, lemon juice, garlic and salt in the food processor until it forms a paste
- Add the aubergine flesh to the paste and pulse until well mixed
- Serve with a small drizzle of olive oil and a sprig of somehting green. Fresh parsley would be best but I have a dill plant I’m trying, but failing, to use up
For lunch I dipped radishes and tomatoes into it. For dinner, rice crackers and a bit of 3-day old quiche. Bloody lovely.