Serves 4
Beautiful Baba Ganoush
Here is one of the most delicious Baba Ganoush's I have ever tasted. Enjoyed with smoked hot pita bread and a drizzle of olive oil, it is in itself a hearty and rich appetizer. The flavours that merge from this little creation collide on your palette to bring you culinary joy and a wonderful smooth, rich texture, which makes it all the more moreish. Middle Eastern cuisine at its super best !
INGREDIENTS
1 large aubergine/eggplant
½ tsp cumin seeds
1 to 2 cloves garlic, chopped
3 Tbsp fresh coriander/cilantro, chopped
1 Tbsp freshly chopped mint
salt to taste (don't omit this)
juice of ½ lemon (I use a tad more, as I like it tangy)
2 to 3 Tbsp (30 to 45 ml) olive oil
1 Tsp Tahini
chopped flat leaf parsley, for garnishing
lemon wedges, for garnishing
raw sesame seeds, for garnishing
METHOD
First, pierce holes around your aubergine with a sharp pointed knife. Next, using a toast fork or metal barbeque skewer, hold the aubergine over an open flame, and scorch it whilst turning it around a few times. Be patient - this is the only part of the process that takes some minutes to complete. When the aubergine wrinkles, it will produce a slightly burnt smell, more like a semi-pleasant 'smoked' smell. It is this smell that the aubergine will absorb, which gives it its magical smoked flavour. When the aubergine is done, place it on a plate and allow it to cool down for about 15 minutes. Then peel it, and place the flesh in a separate bowl.
Meanwhile, dry-fry your cumin seeds in a non-stick pan for a couple of minutes, stirring all the time, then remove. Next, place the remaining ingredients (except for the tahini and the liquids) in your food processor, and process for a minute, until all is finely chopped.
Now add the aubergine flesh, and process briefly for around 20 seconds. Then add the oil, lemon juice, and tahini, and process for an extra 20 seconds. Taste for salt and lemon.
Decant into a bowl and serve. Garnish with chopped parsley, lemon wedges, and sprinkle with sesame seeds. Don't serve this too cold, so as not to lose the flavour of this delightful dish.
Yasou: A Magical Fusion of Greek & Middle Eastern Vegan Cuisine by Miriam Sorrell (Greenhouse Publications) is out now.
