- 3-4 Aubergine (use male aubergine they are less seedy)
- 3 cloves Garlic
- 1 tbsp Tahini
- 1 tbsp Olive oil
I usually burn my aubergine straight on the burner, but that can get messy, which is a bit extra cleaning at the end. But you can put them on a griddle known also known as tawa which will do the same job but with some spare time. But one of the easiest ways to do it is making holes and stick it into the hot oven you can keep the gill on too to fasten the process. No matter what method you are cooking your aubergine, make sure to turn them and cook evenly every side. Once the aubergine is ready, it will have crispy skin and cook through the center. Allot of moisture will come out, which is good as we want them to have no water in them. At this stage, I usually put them in a bowl and cover with clingfilm, that will make the pealing allot easier. After 15 min, all the aubergines are nicely cooled down, and the skin is coming out with a little pinch. Probably this is the hardest part of making baba ganoush so once this is done its a joy.Now simply chop some garlic, parsley, and mint. If you like herbs, use allot as it will just enhance the flavor. Then take all the aubergine on the same chopping board with the garlic and herbs and shop them to paste. I find chopping it very satisfying and more natural than making a mash. But it's up to you; you can mash them or chop them make sure to season to taste, I'm also adding some tahini and lemon juice to add extra flavor and texture. Then give it a final mix, and it's ready.Now serve it in a bowl and decorate it how you like. I usually add more olive oil herbs lemon zest and sprinkle smoked paprika which takes the flavor to the next level. Now it's your time to make this tasty baba ganoush dip and let me know how was it.