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BABA GANOUSH

  • 4.0 Star
    rating
  • Timer Prep 15 min
    Cook 25 min
  • Chart 40.0 cal/
    serving
  • Chef hat Medium
    effort

Preparation

Peel the garlic clove. Juice the lemons.

Method

  1. 1 Char the whole aubergines over a gas flame, one at a time, until the skins are black and the centre of the aubergine is soft.
  2. 2 Alternatively, pierce the aubergine skins and grill them, turning frequently, until they are very soft in the middle and the skin is completely charred.
  3. 3 This will take around 20 minutes.
  4. 4 Slice the aubergines in half and scoop out the flesh.
  5. 5 Remove the excess water by squeezing the flesh in a sieve, then place in a large bowl.
  6. 6 Mash the soft flesh with a fork until it has an almost smooth consistency.
  7. 7 Crush the garlic cloves with a pinch of salt and stir into the mashed aubergine, along with the lemon juice.
  8. 8 Season to taste.
  9. 9 Serve with a drizzle of olive oil, topped with the chilli flakes, a pinch of ground cumin and paprika

1 Review

  • Fabio

    Love this recipe