Aubergines are still pretty new to me. Although I love eating them, i've struggled to cook them. Yesterday I had a break through and made a yummy baba ganoush which I served up with toasted wholemeal pitta bread. It's a lovely dip alternative to hummus or guacamole and cooking the aubergine this way gives a wonderfully intense flavour.
Serves 4 generously - takes 1 hour 15 minutes
2 medium aubergines
1 garlic clove, finely chopped
1 tsp ground cumin
1 tbsp tahini
Juice of 1 lemon
salt and pepper
Freshly chopped parsley
1. It's easiest to cook the aubergine if you have a gas cooker. Simply turn on the gas to a medium flame and using a pair of metal tongs, hold the whole aubergine over the flame. A good tip for avoiding mess is to put tin foil over the hob. Keep turning the aubergine every few minutes and make sure that every last inch gets charred. Open a window to let out the smoke. After about 15 minutes the aubergine will have turned wonderfully black and charred. If you don't have a gas hob, use a grill. Make sure you keep an eye on the aubergine.
2. Allow to cool slightly, then slit the aubergine and scoop out the flesh. Leave behind the blackened skin - this will taste too smoky. Feel free to keep or discard the seeds depending on your personal preference.
3. Sit the aubergine over a colander until the excess moisture has drained away - around 1 hour.
4. Roughly chop the aubergine and add the remaining ingredients. Adjust the flavourings according to preference. Serve with lightly toasted pitta bread.
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