Baba ganoush
I like to prepare this in advance, pop in the fridge and bring to room temperature before serving.
Ingredients
- Aubergine, 1 large
- Red chilli, 1, minced
- Garlic, ½ bulb, minced
- Flat leaf parsley, a small handful, chopped fine
- Extra virgin olive oil, 2 tbsp
- Paprika, ½ tsp
- Lemon, ½, juiced
- Salt + pepper
Instructions
- Prick the aubergine skin all over with a skewer then grill until the aubergine is soft and the skin starts to char. Pop in a bowl and wrap well with cling film and set aside for ~20 minutes.
- Put a small pan on a medium-high heat, add a touch of vegetable oil followed by the garlic and chilli and cook until the garlic start to turn translucent then set aside.
- Once the aubergine has cooled, gently peel, discard the skin and pop the aubergine meat into a large mixing bowl.
- Use your hands to pull the aubergine into smaller pieces then add a tablespoon of extra virgin olive oil, the lemon juice and a good pinch of salt and pepper. Break down the aubergine with a fork until it is the desired consistency.
- Add the garlic, chilli, flat leaf parsley and another tablespoon of exta virgin olive oil and stir until everyting is well mixed.
- Transfer into a shallow dish and finish with a drizzle of extra virgin olive oil, a pinch of salt and pepper and a good pinch of paprika.