2 Large Aubergines4 Cloves of Roast Garlic
1 Large Unwaxed lemon, juice only
2 Tbsp Tahini Paste
3 Tbsp Olive Oil
Ground White Pepper & Salt to taste
The recipe for Babaganoush has been going around the Middle East for a Millenia or more. The secret for me is to get a real smoky flavour and one of the best times to roast your Aubergines is when you are finished with the BBQ and it still holds lots of heat. Just place the Aubergines on the grill and put down the lid, Turn frequently to ensure an even roasting ( the skin must be scorched well and the Aubergine will looked collapsed) remove and allow to cool.
Make a little pouch with tin foil and place the garlic ( skin on) in the middle with the olive oil and close tightly, place on the cooling BBQ grill for 15 minutes.
Purists will always chop their Aubergines by hand to retain some texture. cut the Aubergines into quarters lengthways and scrape out the flesh, removing any excess skin, chop with a large knife until almost smooth and place in a container.
Remove the garlic from the BBQ and open carefully, pour the oil into the Aubergines, allow the Cloves of garlic to cool slightly before squeezing out the flesh onto a chopping board and smooth with the blade of the knife, add to the aubergine mix along with the remaining ingredients and mix well, check the seasoning. It can be served warm or as a cool dip, I like it warm with toasted pitta bread.