Homemade baba ganoush
Served with sticky ribs, chargrilled curried chicken and salad
Super sunny blossom in our garden
This Sunday saw the passing of our first BBQ of the year, any sign of sun and Honey's daddy is marinading meats and soaking wooden skewers for any chance of a BBQ which we have now added a new accompaniment to.
This super easy baba ganoush not only looks like you've made a huge effort whilst entertaining but is super easy, delicious and healthy. Charring the aubergines over a direct flame gives the dip a lovely smokey flavour.
It is perfect for picnic food, scrummy as a starter to dip warm flatbread in and amazing with sweet, barbecued lamb.
3 large aubergines,
2 crushed garlic,
Juice of a small lemon,
2 large tbsps tahini
3 large glugs/tbsps olive oil
Pinch of cayenne pepper
Handful of chopped parsley
Salt and pepper to taste
Pierce the skins of the aubergines with a fork then grill for 10 minutes over a hot coal BBQ or place directly onto the flame of a gas hob, till the skin has charred and the flesh is very soft.
Let them cool for 5 minutes then peel the charred skin from the aubergines. Finely chop the flesh and mix with the rest of the ingredients, garlic, lemon juice, tahini paste, pinch of cayenne, chopped parsley and olive oil and a grinding of salt and pepper to taste.
Serve trickled with olive oil, a few parsley leaves and pomegranate seeds.