https://bradnor.ddns.net/bradnorwiki/index.php?action=history&feed=atom&title=Baba_GanoushBaba Ganoush - Revision history2026-04-05T18:00:21ZRevision history for this page on the wikiMediaWiki 1.45.1https://bradnor.ddns.net/bradnorwiki/index.php?title=Baba_Ganoush&diff=3483&oldid=prevCh at 14:06, 7 March 20232023-03-07T14:06:59Z<p></p>
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This is my version of it which worked really well. Based on Felicity Cloake's with a more than a nod to Ottolenghi. <br />
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.<br />
Last time I made I forgot the herbs and didn't miss them. Ditto pomegranate. Does make it look prettier though.<br />
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==Ingredients==<br />
:2 large aubergines (about 650g)<br />
:Zest of ½ lemon<br />
:Juice of 1 lemon, maybe a little extra<br />
:1 to 2 garlic cloves, grated<br />
:2 tbsp extra virgin olive oil<br />
:½ salt<br />
:freshly ground black pepper<br />
:3 tbsp chopped mint or flat-leaf parsley (optional)<br />
:1 tbsp pomegranate seeds (optional)<br />
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==Method==<br />
#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.<br />
#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.<br />
#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<br />
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<small>''Felicity Cloake - The Guardian'' [https://www.theguardian.com/lifeandstyle/wordofmouth/2013/sep/25/how-to-make-perfect-baba-ganoush https://www.theguardian.com/lifeandstyle/wordofmouth/2013/sep/25/how-to-make-perfect-baba-ganoush]</small><br />
<small>''Yotam Otto;enghi'' Jerusalem</small><br />
<div class="keywords"> middle eastern lebanese </div><br />
<div class="indexkeywords"> middle_eastern </div></div>Ch