Baba Ganoush. A middle eastern smoky sauce of aubergine.
Baba Ganoush is a middle eastern dish, smoky sauce is the trait that defines this recipe. To achieve this result, it’s best to char it over an open fire. If you have wood burning that makes it even more incredibly smoky taste. If you wash off the burnt skin, you will also wash away all the exceptional smoky flavour. DO NOT WASH IT 🙂 or you will lose the smoky taste. Peel away the charred skin slowly. It worth the effort.
A lemony taste in baba ganoush may add too much citrusy sourness which may overpower the smoky richness of the charred aubergine, yet a little zingy punch nevertheless goes well.
Baba ganoushPrint Recipe
- 2 large aubergine, roast on open flame or grill
- 2 large red pepper, roast on open flame or grill
- Juice of one lemon
- 1 tablespoon basil leaves
- 1 tsp salt
- 1 teaspoon of smoked paprika (optional)
- 1 tablespoon of tahini
- 1 tablespoon yoghurt (optional)
- 1/2 cup Extra virgin Olive oil
- 1 cup sun-dried tomatoes soaked overnight.
Roast eggplant until the out skin is all charred and inside is cooked. You want it burnt. Place in a plastic bag, seal it and let the aubergine sweat inside from the heat of roasting.
This will allow for easy removal of burnt skin.
Gently peel off the charred skin until only the flesh remains and cut into fine chops and place aside on a blow.
Do exactly the same with red pepper as you did with aubergine.
Cut in small pieces sun-dried tomatoes this gives extra rich flavour to Baba Ganoush
Add all the ingredients with aubergine and mix well.
It will remain slightly chunky or you can place all ingredients in a blender and blend until smooth.
then it's ready to serve with bread.