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Print Babaganoush

This smoky Middle-Eastern dip makes an exceptionally good starter with toast or pitta. It can be made ahead – it even improves after a day in the fridge. In order for it to really work the aubergines need to be nearly charred and collapsing in on themselves. You can add a very small pinch of cumin, a little tahini, or a couple of cloves of pulverised garlic. Mint and parsley also go very well with this, either mixed in or sprinkled on top. If you’d rather a chunkier texture, omit the food processor and just mash with a fork.

Ingredients

  • 5 aubergines, lightly oiled
  • Lemon juice
  • Olive oil
  • Dark brown sugar

Method

  1. Cook the aubergines on the BBQ or chargrill until the skins blacken and they collapse when pinched with tongs.
  2. Alternatively, you can roast them in a high oven until collapsing and then blacken the skins on a gas hob flame.
  3. Put in a bowl and cover in clingfilm. Leave to cool.
  4. Skin the aubergines and then blend in a food processor, adding the rest of the ingredients small amounts at a time to taste.
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