Baba Ganoush

Method

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1. Prick each aubergine a few times with a fork. Set them directly on a gas burner over a medium flame, or on a very hot barbecue.

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2. Char for 15 to 20 minutes, turning with tongs every few minutes, until the skin is uniformly blackened and blistered and the aubergines have completely collapsed.

   Mark done Start 15 min timer

3. If you have only an electric hob, grill them 8 cm from the element for 30 minutes, turning, until the skins are black.

   Mark done Start 30 min timer

4. Put the hot aubergines in a bowl, cover, and leave 10 minutes — the steam loosens the skin.

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5. Split them open and scoop out the flesh, discarding the skins and any large seed pockets.

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6. Drain the flesh in a sieve for 20 minutes. A surprising amount of dark bitter liquid comes out.

   Mark done Start 20 min timer

7. Chop the drained flesh on a board rather than blending it — baba ganoush should have texture, not be a purée.

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8. Mix with the tahini, lemon juice, garlic, salt and cumin, then beat in 2 tablespoons of the olive oil.

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9. Spread in a shallow bowl, drizzle with the remaining oil and the pomegranate molasses, and scatter with parsley and pomegranate seeds.

   Mark done

Chef’s Tips

• Do not skip the flame. Oven-roasted aubergine makes a pleasant dip but it is not baba ganoush.
• Chop rather than blend. A food processor makes it gluey and pale.
• Taste for lemon at the end; it usually needs more than you expect.

Pairing Suggestions

• Arak with ice, or a crisp white
• Serve as part of a mezze with hummus and flatbread
• Excellent with grilled lamb

Storage & Reheating

Refrigerate 4 days under a film of oil. Serve at room temperature. Freezing is not recommended.

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.