Baba Ghanoush
I’ve always strayed away from baba ghanoush on menus because I thought it would be slimy. Last weeks vegetable box included a pair of big purple aubergines and I didn’t want them to go to waste. This week I also preserved eight bulbs of garlic by confitting them in olive oil, so I used them instead of raw galic.
You will need
- 2 aubergine
- 2 tablespoons of tahini
- Juice of half a lemon
- A small handful of mint and parsley (finely chopped)
- A teaspoon of confit garlic and it’s oil
Do
- Half the aubergine lengthwise
- BBQ until almost burnt on both sides
- Let the cool enough to handle and scoop out the flesh (I used a grapefruit spoon)
- Pop the flesh in a sieve to drain for half an hour or so
- Chop the flesh and mix vigorously with the rest of the ingredients
Result
We had it as a side dish with pita breads, quickled onions and other bits and pieces. It was good both warm (fresh) and cool the next day
