Baba ganoush recipe

1. 1

   With a fork or prong, pierce the top of each aubergine at the head.

2. 2

   Hold them over as big an open flame as (safely) possible and let them blacken all over.

3. 3

   This should take about ten minutes, and the aubergines will be left looking charred, flaky and soft.

4. 4

   Peel the black skins from the flesh and discard.

5. 5

   You will be left with little bit of black skin, but try to keep that to a minimum.

6. 6

   Now, with a knife and fork or - even better - a potato masher, break the flesh apart.

7. 7

   Importantly, don't put it in a blender.

8. 8

   Baba ganoush needs to maintain some of the aubergines' texture and fleshy consistency.

9. 9

   Next, leave the skinned flesh in a sieve over the sink for 5-10 minutes so excess liquid from the cooked aubergines will drain off.

10. 10

    Put the flesh into a bowl and mix in the tahini, yoghurt, lemon and garlic.

11. 11

    Some recipes don't use yoghurt, but I personally prefer to balance out the sesame strength of tahini with some light creaminess.

12. 12

    Add salt and pepper to taste.

13. 13

    Lastly, drizzle a little of your best extra virgin olive oil on top so that it makes little wells between lumps of aubergine.

14. 14

    Sprinkle with za'atar mix and enjoy with good quality fresh flatbread.

* Per serving · 4 servings · Values may vary.