imagine…
from this beauty,
this blossom,
an eggplant will be born…
BABA GHANOUSH – EGGPLANT WITH TAHINI
This dish combines two strong flavours: the smokiness of the aubergine and the sharp taste of the tahini, sharpened by lemon.
This is a dish made entirely for taste. To prepare the eggplant, cook it over the stovetop gas flame. I place it directly over the flame, or you can place a wire rack over the gas hob to keep the distance between the flame and the eggplant. (If you don’t have a gas stove, blacken it under the broiler or grill.) Cooking it directly over the flame gives it a deep, smoky flavour you would not get when grilling or roasting.
ingredients
1 large eggplant
⅓ – ½ cup good quality tahini paste
2 Tbsp lemon, or more to taste
salt and black pepper
3 Tbsp finely chopped fresh parsley or coriander
for garnish – seeds from a pomegranate, roughly chopped toasted pine nuts
olive oil to finish
preparation
- Cook the aubergine over a gas flame until it is blistering and black, and the flesh feels soft and juicy. Rotate every 5-7 minutes for 20-30 minutes. Use metal tongs to turn them. (You can line the base of the gas hob with foil to protect it, keeping only the burners exposed.)
- Allow to cool slightly, and peel away the charcoal skin.
- Place aubergine flesh in a bowl and let sit for 5 minutes for the juice to leak and drain away. This liquid is somewhat bitter, so discard it.
- Mash the flesh with a fork. Add lemon juice, tahini, salt, and pepper. Taste and add more salt, lemon juice, or tahini if necessary. Add fresh parsley or coriander.
To serve, spread the mixture over a shallow dish, sprinkle with pomegranate seeds and pine nuts, and drizzle with olive oil.
Goodness shared from Stacey
The best way to prepare is outside over an open fire!
