Baba Ganoush is a firm favourite here at the Olive Farm especially when we have our annual glut of aubergines! It's origin is the Levant rather than Italy and our version should strictly be called a burnt aubergine dip or aubergine salad because we don’t tend to add tahini which is the one ingredient, I was assured by Israeli guests, that you must have to call it Baba Ganoush!
Like all of these ancient recipes there are many interpretations and variations but this is ours using Nudo’s Extra Virgin Olive Oil.
A few tips from Nudo chef Jake:
"Don't be tempted to make this in smaller quantities as the aubergines lose a lot of their volume once cooked. They also lose a lot of water when you leave them to strain, which is one of the reasons that the flavour is so intense & concentrated...if you do decide to make a half batch you'll probably find there is not enough to fill the blender!"
- 4 large aubergines
- 2 crushed garlic cloves
- Grated zest and the juice of a lemon
- 5 tablespoons / 88ml of Nudo Extra Virgin Olive Oi
- A handful of flat leaf parsley roughly chopped
- 3 tablespoons /53ml of tahini
- 1 teaspoon / 6ml of ground cumin (toasted in the oven until brown, then ground is best!)
- Step 1
- Place the aubergines, one at a time, directly on a naked flame of the gas hob and roast for about 15 – 20 minutes (depending on the size of the aubergines). They are done when the skin is chargrilled and the flesh is soft and the aroma of smoky aubergines will fill your kitchen. I usually finish them off in the oven once the skin is nicely charred as they tend to cook more evenly that way
- Step 2
- If you do not have a gas hob you can use the same method on an electric ring or bake them in the oven for about 20 minutes at 200 C fan / gas mark 7 but I do not think the flavour is ever the same.
- Step 3
- Once cooled cut each aubergine open and scoop out the flesh, (discarding the skin and any flesh not fully cooked) putting the flesh into a colander over the sink with a plate on top for at least an hour or two (ideally overnight if you can fit them in the fridge) to let as much water as possible drain away.
- Step 4
- Put the aubergine in a food processor, adding the tahini, cumin, lemon zest, garlic and olive oil and season with sea salt and freshly ground black pepper. Blitz well.
- Step 5
- Before serving mix in most of the parsley and check the seasoning.
- Step 6
- Garnish with the rest of the parsley, mint & the pomegranate seeds.