Baba Ganoush

⇐ The Green Book

This is my version of it which worked really well. Based on Felicity Cloake's with a more than a nod to Ottolenghi. What's important is for the aubergines to be really burnt and mushy. Use more aubergines than you think you will need - then you can err on discarding the too burnt bits. I use the direct flame on the hob method, but put some foil round the burner to make cleaning up afterwards easier. Last time I made I forgot the herbs and didn't miss them. Ditto pomegranate. Does make it look prettier though.

Ingredients

2 large aubergines (about 650g)

Zest of ½ lemon

Juice of 1 lemon, maybe a little extra

1 to 2 garlic cloves, grated

2 tbsp extra virgin olive oil

½ salt

freshly ground black pepper

3 tbsp chopped mint or flat-leaf parsley (optional)

1 tbsp pomegranate seeds (optional)

Method

1. Roast the aubergines until black and collapsed, turned to mush with burnt skins, either directly on the gas hob or under a hot grill. Allow to cool slightly and peel, picking off the black bits as well as you can - a few specks is no problem. Put in a strainer and allow to drip for 30 minutes or longer.
2. Put the aubergine in the bowl of a small food processor. Add the salt and a few grinds of black pepper. Add the lemon zest, half the grated garlic, half the lemon juice and the olive oil. Blitz till smooth but don't overwork it - a bit of texture is good. leave to stand for at least ½ hour. Optionally add the herbs.
3. Taste and adjust salt, lemon juice a garlic to taste. Leave to stand another ½ hour before serving. Optionally sprinkle with some fresh pomegranate seeds

Felicity Cloake - The Guardian https://www.theguardian.com/lifeandstyle/wordofmouth/2013/sep/25/how-to-make-perfect-baba-ganoush Yotam Otto;enghi Jerusalem

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