I love Baba Ganoush and often make this chunky aubergine dip with some griddled pitta as a snack or a side dish. Typically this is made by smoking the aubergines – and if you want that full smokey taste then Babel on Kastanienallee serve up a pretty good version.
To create that charred taste as best as possible in my small kitchen I either cook the aubergines under the grill or on a griddle pan. Alternatively you can roast them in small chunks. I blend just one aubergine and then cut the other in small pieces and mash it up a bit to give this dip a bit of a chunky texture.
- 2 aubergines
- Small bunch fresh parsley
- 2 cloves garlic (peeled and roughly chopped)
- 2 tspn tahini paste
- Juice of half a lemon
- Olive oil
- Pitta bread to serve
- Peel both the aubergines and place onto a hot griddle pan or under the grill. Cook on each side for around 5 -6 minutes. Then add the aubergines to a roasting tray with a drizzle of olive oil and place in the oven for a further 10-15 minutes to soften a bit more.
- Take the aubergines out of the oven and leave to stand for 5 minutes. Cut them into small chunks and add just over half the chopped aubergines to a food processor. Add the tahini paste, parsley and a bit of the lemon juice to the blender. Add a dash of olive oil and then blend until smooth.
- Mix the blended mixture with the leftover aubergine chunks. Mix in a bit of chopped parsley and the rest of the lemon juice. Lightly pour in about 1 tbpsn olive oil and mix everything together.
- Served with some grilled pitta bread on the side.