Baba Ganoush
Baba ganoush is a staple across Levantine cuisine, its name in Arabic loosely translating to 'pampered father', though the exact origin of the phrase remains debated.
A smoky Lebanese dip of charred aubergine blended with tahini, garlic and lemon — deeply flavoured and traditionally scooped up with warm flatbread.
Ingredients
Method
Char the whole aubergines directly over a flame or under a hot grill until the skin is blackened and the flesh is soft, about 20-25 minutes.
Scoop out the smoky flesh, discarding the skin.
Blend or mash with tahini, garlic and lemon juice until well combined but still slightly textured.
Drizzle with olive oil and scatter with parsley before serving.
Charring the aubergine directly over flame, rather than just roasting it, is what gives baba ganoush its essential smokiness.
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