In general I would class myself as a quick (or lazy) cook – a lot of the time my meals are produced in a big rush! That being said, there are certain things that I really love and will happily expend the effort to make. Baba ghanoush is one of those things. Oddly enough I am not mad keen on brinjal – but there is something about the dip that I can’t get enough of.
The first time I made this was for a university project with two dear friends of mine. We had to plan and make a lunch for 30 people and this was one of the dishes we chose to make and serve. What we actually ended up doing was filling half a ramekin with hummus and half with baba ganoush – as long as the two dips are of similar consistency, they don’t mix – giving quite a nice effect.
- 1 kg brinjal (roughly 2 large brinjal)
- 3 tablespoons extra virgin olive oil
- 2 tablespoons tahini (sesame paste)
- 1 garlic clove, finely chopped or ½ teaspoon crushed garlic
- ½ teaspoon ground cumin
- Juice of one lemon – about 2½ tablespoons
- ¾ teaspoon salt
- a pinch of cayenne pepper
- 1 tablespoon chopped parsley
- Preheat oven in 180°C. Cut the brinjal in half lengthways and brush the cut sides lightly with olive oil (about 1 tablespoon). Place on a baking sheet, cut side down and roast until very tender (about 35 minutes).
- Place the brinjal in a colander to drain and cool for 15 minutes, then scoop the flesh out of the skin.
- Combine the brinjal, remaining olive oil (about 2 tablespoon), tahini, garlic, cumin, 2 tablespoons of lemon juice, the salt and a pinch of cayenne pepper in a blender/food processor. Pulse until the brinjal is somewhat smooth but retains some of its texture.
- Allow the dip to sit for an hour at room temperature, then season to taste with additional lemon juice, salt and cayenne pepper. Garnish with parsley and serve.