Friday, 24 February 2012

Baba Ganoush

I'm a massive fan of the eggplant, whether I'm making my Grilled 'n' Chilled Japanese-style Aubergines, or this dish - the hummus of the vegetable world.

Normal recipes tell you to add tahini to your baba - sesame seed paste; but this version foregoes any specialist exotic purchases in favour of actual sesame seeds and pine nuts, which can be found in any supermarket or grocers.

Serve this Middle Eastern dip with pitta breads, or as a side dish with roast lamb - either way, it is a delicious, nutritious treat which you can make in minutes. If you have friends surprise you with a visit, you can quickly whip this up in the kitchen while the wine is chilling in the fridge.

Alternatively, serve them my 15 Minute Emergency Pate if you're feeling a bit more 'meaty', and you fancy serving something more interesting than crisps and peanuts with the old pinot grigio.

Baba ganoush is also as cheap as (but far more delicious than) chips. 75 pence per serving is all it will set you back.

Serves 4


2 large aubergines
3 large cloves of garlic, in their skins
1 tablespoon of sesame seeds
1 tablespoon of pine nuts
1 teaspoon of ground coriander seeds
Half teaspoon of ground cumin seeds
Juice of 2 lemons
50ml olive oil
Pinches of salt and pepper
Fresh coriander leaves for sprinkling

Toasted warm pitta bread strips, to serve

Preheat oven to 220c. On a baking tray, roast the aubergines and garlic until soft (20 minutes approx). Scrape the aubergine flesh and garlic pulp into a bowl and add the rest of the ingredients (not the coriander leaves or pitta bread). Blend until smooth. Sprinkle with the coriander leaves just before serving. Serve immediately with the warm pitta bread strips.

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