For company
Smoky baba ganoush
Charred aubergine, tahini, lemon — smoky, cool, and absolutely essential on a mezze table.
Char the aubergines over an open flame if you can — the smoke is the whole point.
Method
- 01
Char the aubergines whole — over an open gas flame, on a hot braai, or under a very hot grill — turning often until the skin is blistered and blackened and the flesh is completely collapsed, about 15–20 minutes. You want them totally soft.
- 02
Rest in a colander over a bowl for 15 minutes so the bitter juices drain off.
- 03
Peel off and discard the blackened skin. Roughly chop the flesh, then transfer to a bowl.
- 04
Mash the flesh with a fork (don't blitz — you want texture) with the tahini, lemon juice, garlic, olive oil, cumin and salt. Taste and adjust — more lemon, more salt.
- 05
Spread on a plate with the back of a spoon. Scatter with pomegranate seeds and parsley, drizzle with olive oil, dust with paprika. Serve with warm pita.
Keep cooking
