Baba ganoush is a traditional Middle Eastern dish and very easy to prepare. The name ‘baba ganoush’ derives from the Arabic phrase, ‘baba gannuj’, in which baba can mean father, daddy or an endearment, and gannuj can be translated as pampered. The popular dish originates in Lebanon but has become a quintessential feature of everyday Arabic cuisine.
The traditional preparation method is for the aubergine to be baked over an open flame before peeling. This is to ensure that the pulp is soft and gives it a smoky taste. Season this with a variety of different dressings and spices to make it interesting and the result is a very creamy and aromatic dish that can be prepared days in advance. It can also be enjoyed with pomegranate seeds, crusty bread or omelette but especially with pita bread.
- Firstly, preheat the oven to 260-290°.
- Make a slit down the aubergine and place on a baking tray.
- Sprinkle and season with salt, lemon juice and any spices you fancy.
- Roast in the oven for 30-40 minutes until the aubergine is softened. It should have a shrivel-like appearance.
- Remove and allow to cool for 5 minutes.
- Peel away most of the skin from the aubergine and place it in a bowl. It should be soft and tender and you should be able to peel the skin easily.
- Then we mash the aubergine with your hands or use a utensil until it is softened into a mixture.
- Take the garlic and crush it. Next, add this to the aubergine along with the yoghurt, salt, lemon and a tiny bit of ground cumin.
- Add a splash of olive oil to the top before eating and you have your delicious baba ganoush, ready to serve and eat with pita, crusty bread or whatever you fancy!
- 1 aubergine
- Olive oil
- 1 large clove garlic
- 2-3 Tbsp lemon juice
- 3 Tbsp plain yoghurt
- Cumin (optional)