… or aubergine caviar, or eggplant purée…
This one is for Anna.
Baba ghannouj is a typical part of a mezzé. It is traditionally made with tahini, but it can also be made with yoghurt, for a milder flavour.
1 (big) eggplant
1 clove garlic, crushed
2 tablespoons tahini
Juice of (approximately) half a lemon
Salt and pepper to taste
Grill the eggplant, either in the oven, under the grill, or on the flames of a cooker, until the skin is blackened and the inside is very soft.
When it is cool enough to handle, peel the skin (and discard the top).
It is probably a good idea the drain the flesh for a few minutes so that the end product is not watery.
The flesh will be soft enough to mash with a fork.
Combine all the ingredients very well together.
Serve in a deep dish, topped with some olive oil and sprinkled with chopped parsley (it is traditionally eaten by scooping with wedges of Arabic bread).
To make the baba ghannouj with yoghurt, replace the tahini with yoghurt and reduce lemon (to taste).
