This is one of my favourite recipes of all times, and — as all the best things usually are — it’s also one of the simplest I can think of.
Cut a few aubergines lengthways and roast them in the oven at 200 degrees for about 45 minutes. The flesh will get very tender and you can easily scoop it out. Discard the skins.
Put the aubergines in the blender and add some tahini (I add about a third of the volume of the aubergines), some olive oil, some lemon juice, fresh garlic, salt and ground cumin. Blend until you get a gorgeous, thick cream.
It’s up to you how you vary the proportions between the ingredients, there are as many baba ganoush recipes as there are cooks in the world, just find out how you like it best. I love a little bit of lemon juice, this gives it a wonderful fresh note, but not too much of it because I don’t want it to be acidic. I like more olive oil. Some add tons of garlic, some don’t put any in it. Some add paprika as well. I’m a big fan of cumin, can’t get enough of it.
Experiment until you get a heavenly baba ganoush. I love serving it with plenty of fresh vegetables and olives. One of these days I’m going to try it with savoury almond pancakes.
Enjoy!
