Baba ganoush (smoky roasted aubergine cream with tahini)

A Levantine meze: the soft, smoky flesh of aubergine charred over an open flame, with tahini, lemon and garlic. The charred skin gives it its smokiness.

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Method

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1. Prick the aubergines in a few places with a fork.
2. Roast over a gas flame, on a grill, or under the oven's highest grill setting (250°C), turning, for 25-35 minutes, until the skin is completely blackened and the flesh is very soft. ⏱ Timer: 25 min
3. Place in a bowl, cover, and let stand for 10 minutes so the skin comes off easily. ⏱ Timer: 10 min
4. Peel, place the flesh in a sieve, and drain for 10 minutes to let the bitter liquid run off. ⏱ Timer: 10 min
5. Mash roughly with a fork or knife, then mix in the tahini, lemon juice, garlic, yoghurt, salt and cumin.
6. Spread onto a plate, drizzle with olive oil, and sprinkle with pomegranate seeds and parsley. Serve with pita.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• The blacker the skin, the smokier the cream; in the oven, only the grill setting gives real smokiness.
• Don't purée it in a blender — a slightly fibrous texture is characteristic.

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