Claudia Roden's baba ghanoush

By Birgitta

This rich cream is a combination of two strong flavours: the smoky one of aubergines prepared as below, and the strong taste of tahina sharpened by lemon and garlic. It is exciting and vulgarly seductive. The ingredients are added almost entirely to taste, the harmony of flavours depending largely on the size and flavour of the aubergines used. The quantities below give a fairly large amount, enough to be served as a dip at a party.

From Middle Eastern Food by Claudia Roden

Ingredients

• 3 large aubergines
• 2 cloves garlic, or to taste
• salt
• 1/4 pot tahina paste or less
• 3 lemons, or more to taste
• 1/2 tsp ground cumin (optional)
• 2 tbs finely chopped parsley, a few black olives or a tomato, thinly sliced, to garnish

Details

Servings 8
Adapted from guardian.co.uk

Preparation

Step 1

Cook the aubergines over charcoal or under a gas flame or electric grill until the skin blackens and blisters. Peel and wash the aubergines, and squeeze out as much of the bitter juice as possible. Crush the garlic cloves with salt. Mash the aubergines with a potato masher or a fork, then add the crushed garlic and little more salt, and pound to a smooth, creamy purée. Add the tahina paste and lemon juice alternately, beating well or blending for a few seconds between each addition. Taste and add more salt, lemon juice, garlic or tahina if you think it is necessary and, if you like, a little cumin. Pour the cream into a bowl or a few smaller serving dishes. Garnish with finely chopped parsley and black olives, or with Arab or other bread (pitta), as a salad or as a party dip.