A Middle Eastern dip or salad, made from aubergines/eggplant and tahini, deliciously garlicky and sublimely fresh with mint and lemon. Serve with pitta bread and salad as part of a mezze table, or pack in a leakproof pot and eat with breadsticks and strips of raw red pepper for a great picnic dish. There are many good recipes for babaganoush, but I especially like this one which comes from "Diva Cooking" by Victoria Blashford-Snell and Jennifer Joyce. As with most traditional dishes of this type, feel free to ring the changes with the herbs and quantities.

Ingredients

8 serv.

aubergines (eggplants)↗3
garlic cloves↗2
crushed
lemon↗1
juice of
tahini (85g)↗3 ounces
extra virgin olive oil↗2 tablespoons
fresh mint (15g)1⁄2 ounce
salt↗
to taste
pepper↗
to taste

Step-by-step instructions

1
Prick the aubergines/eggplant seveeral times with a fork.
2
EITHER: Preheat the oven to 375F/190C and roast the aubergines for 30-40 minutes until they are soft and the skin is blackened. OR: Roast the aubergines over a barbecue, turning frequently, until they are soft and the skin is charred.
3
Allow the aubergines to cool.
4
When cool, half the aubergines, scoop out all their flesh and discard the skins.
5
Put the flesh in the food processor with the garlic, lemon juice, tahini, olive oil and mint, and blitz until the mixture is puréed.
6
Season to taste with salt and pepper.

Source: food.com

Original recipe ↗

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