Those of you that regularly read my posts will know that I am a great fan of Aubergines (or Eggplant / Brinjal). Add to that my love of Middle Eastern influences in food (that includes Turkish & Jewish food too) and the following Baba Ghannouj recipe cannot fail to please me every time.
Baba Ghannouj Recipe (serves 4)
This classic Middle Eastern aubergine dip or spread, fragrant with garlic and smoky charred eggplant, is made even creamier with the addition of mayonnaise.
- 8 cloves garlic, unpeeled
- 2 medium aubergines / brinjals
- ⅓ cup fresh lemon (or lime) juice
- ¼ cup plus 2 tbsp. tahini
- 2 tbsp. mayonnaise
- 1 tbsp. finely chopped parsley
- 1 tsp. ground cumin
- 1 tsp. paprika
- Sprinkle of chilli powder
- Salt and black pepper, to taste
- Olive oil to serve
Place garlic cloves and aubergines (brinjals) on a baking sheet lined with tin foil, and grill until tender and charred all over, about 10 minutes for garlic, and about 40 minutes for aubergine (be sure to pierce the aubergine with a fork first to avoid an explosive mess!!). Peel and seed aubergines, and mash flesh with peeled garlic, lemon juice, tahini, mayonnaise, 2 tsp. parsley, the cumin, paprika, and salt and pepper in a bowl; sprinkle with remaining parsley and drizzle with olive oil.
Serve with crispy pitta bread and a fresh salad. Grilled or barbecued meats also go very well with this luscious dip. For you Sri Lankan die-hards out there, roti works well too!