-
1
With a fork or prong, pierce the top of each aubergine at the head.
-
2
Hold them over as big an open flame as (safely) possible and let them blacken all over.
-
3
This should take about ten minutes, and the aubergines will be left looking charred, flaky and soft.
-
4
Peel the black skins from the flesh and discard.
-
5
You will be left with little bit of black skin, but try to keep that to a minimum.
-
6
Now, with a knife and fork or - even better - a potato masher, break the flesh apart.
-
7
Importantly, don't put it in a blender.
-
8
Baba ganoush needs to maintain some of the aubergines' texture and fleshy consistency.
-
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
Put the flesh into a bowl and mix in the tahini, yoghurt, lemon and garlic.
-
11
Some recipes don't use yoghurt, but I personally prefer to balance out the sesame strength of tahini with some light creaminess.
-
12
Add salt and pepper to taste.
-
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
Sprinkle with za'atar mix and enjoy with good quality fresh flatbread.
