Cheats Baba Ganoush
This is my easy version of baba ganoush for when you don’t have a gas hob or smoker to char aubergines. The result is still smoky, silky and full of flavour. It’s excellent served with warm, toasted flatbreads, fresh vegetables or as part of a mezze spread.
Prep Time
15 minutes
15 minutes
Cook Time
45 minutes
45 minutes
Total Time
1 hour
1 hour
Servings
1
ramekin
1
ramekin
Ingredients
-
3
medium aubergines - extra virgin olive oil
-
1
whole bulb garlic -
2
tbsp
tahini -
1
tsp
cumin -
1
tsp
smoked paprika - juice of two lemons
- sea salt and black pepper
- to serve: pomegranate seeds and parsley
Instructions
-
Preheat your oven to 180°C fan (390°F / gas 6).
-
Halve the aubergines lengthways and score the flesh in a criss-cross pattern. Arrange them flesh-side up on a baking tray, drizzle with olive oil and season with salt and black pepper.
-
Trim the top off the garlic bulb to expose the cloves, drizzle with a little oil and place the bulb in a small ramekin. Put the ramekin on the tray with the aubergines and roast for about 45 minutes, until the aubergines are very soft and the garlic is tender.
-
Scoop the aubergine flesh from the skins and squeeze the roasted garlic from its cloves. Transfer both to a food processor with the tahini, cumin, smoked paprika, lemon juice and a generous glug of olive oil. Season to taste and blend until smooth and creamy. Chill briefly if you prefer it cold, then serve topped with pomegranate seeds and chopped parsley.
If you enjoy dips, try exploring other favourites in your repertoire to complement this baba ganoush.