BABA GHANOUSH
(ALSO CALLED MOUTABAL)
Aubergines with Tahina
This rich cream is a combination of two strong flavours: the smoky
one of aubergines prepared as below, and the strong taste of tahina
sharpened by lemon and garlic. It is exciting and vulgarly seductive.
The ingredients are added almost entirely to taste, the harmony of
flavours depending largely on the size and flavour of the aubergines
used.
The quantities below give a fairly large amount, enough to be
served as a dip at a party
INGREDIENTS
- 3 large aubergines
- 2–4 cloves garlic, crushed, or to taste
- Salt
- 180 ml (¼ pint) tahina paste or less, depending on the size of the aubergines
- Juice of 3 lemons, or more to taste
- ½ teaspoon ground cumin (optional)
- 2 tablespoons finely chopped flat-leaf parsley
Preparation
A few black olives or 1 tomato, thinly sliced, to garnish
Cook the aubergines over charcoal or under a grill, turning them
until they feel soft and the skin blackens and blisters (or roast them in a hot oven until they feel soft). Peel and wash them, and squeeze
out as much of the juice as possible.
Blend the aubergines to a rough purée in a food processor. Add
the crushed garlic and a little salt.
Add the tahina paste and lemon juice alternately, blending for a
few seconds between each addition. Taste and add more salt, lemon
juice, garlic or tahina if you think it necessary, and if you like, a
little cumin.
Pour the cream into a bowl or a few smaller flat serving dishes.
Garnish with finely chopped parsley and black olives, or with a few
tomato slices. Serve as an appetizer with Arab or other bread, as a
salad, or as a party dip.
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