More eggplant recipes: We love roasting eggplant since it develops so much flavor. Here’s another roasted eggplant dish with a warm and toasty spice blend. I also love this roasted eggplant parmesan. Don’t Skip the Tahini Lebovitz adds chilli powder, "and sometimes a pinch of ground cumin" to his dip; both ingredients that work well with aubergine and tahini, but neither absolutely necessary for the proper enjoyment of the dish. Slit the aubergines lengthways and scoop out the flesh in long strands, discarding the skins. Put in a sieve and leave to drain for 30 minutes, or squeeze out if you're in a hurry. Season. Step 4: Stir the roasted eggplant into the tahini mixture. I use a spoon to scoop out the soft flesh and then use a fork to mash it into the tahini and lemon juice mixture. I like some texture so I don’t use a food processor to make baba ganoush. A fork works perfectly fine!

In a serving bowl, stir the lemon juice into the tahini until it loosens up. Add the garlic and two-thirds of the chopped herbs, and season again to taste. Add a squeeze more lemon juice if necessary. Mash the aubergines gently with a fork, and then stir into the tahini mixture. Top with the remaining herbs and the pomegranate seeds, if using. Pour a moat of oil around the edge and serve. Step 1: Broil whole eggplants to char the skins. This step lightly chars the outsides of the eggplant, which adds a smoky flavor. You can also char the skin of the eggplants using a grill or even a gas burner. Similar aubergine dishes are called, amongst other names, mutabbal, mutabal, melitzanosalata or blagadoush.

Adam and Joanne's Tips

Minimum life based on 'use-by' date of product. Average life based on last week's deliveries. Life guarantee shown based on delivery tomorrow with the Life guarantee starting the following day. Gradually add the oil so it that combines into a smooth creamy mixture instead of adding it all in one way, this way it emulsifies better with the wet ingredients. Baba ganoush is a dish made with aubergine (egg plant) often said to be of Lebanese origin, but there are many recipes that are similar using different spices and flavourings from all over the Middle East and beyond. There is no ‘authentic’ or original baba ganoush, each slightly different recipe is integral to the national identity of each country it is eaten in. broiler off, but do not remove eggplants from the oven. Heat oven to 375 degrees F, and then roast eggplants until very soft; 25 to 30 minutes. Cool 10 to 15 minutes until easily handled. the eggplants roast, combine tahini, lemon juice, garlic, cumin and the salt in a medium bowl. Set aside so the flavors meld.

To get a delicious smoky flavour in your baba ganoush we’d recommend cooking it on the grill, over a gas flame or over a BBQ to get a good char on the skin.This recipe involves grilling the aubergine to remove the skin and cook the flesh, this also gives a smokier flavour, but you can also use an oven set to as high as it will go to bake the aubergine for around 40 mins until the flesh softens and the skins darkens. While I 100% recommend using tahini to make the most authentic baba ganoush, I know not everyone is a fan of its flavor. If you are not a fan of tahini, try reducing the amount called for in our recipe below — use 2 tablespoons instead of a 1/4 cup. Make Ahead and Storing