Baba ganoush

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Baba ganoush

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Nick

Joined: 02 Nov 2004
Posts: 34535
Location: Hereford

Posted: Sun Jul 06, 14 8:46 am Post subject: Baba ganoush

Don't think I've posted this before...

Take a couple of aubergines. Turn on your gas hob, or bbq and put them straight on it. No, really.

Turn them a few times until they are black, burnt and collapsing.

Then, cut them in half or quarters, and remove the flesh. If you don't burn them, you don't get the smokey flavour, and you're wasting your time.

Scoop the flesh into a bowl. Add a chopped clove or garlic or two, and the juice of a whole lemon for every large aubergine used. Mash it all together and add a Glug of olive oil if it's a bit dry, or clumpy.

You can add some tahini, but you don't need to. Sometimes I does, sometimes I doesn't.

Use as a dip with flat bread.

jamanda
Downsizer Moderator

Joined: 22 Oct 2006
Posts: 35057
Location: Devon

Posted: Sun Jul 06, 14 8:51 am Post subject:
We've made that before. It is good.

gardening-girl

Joined: 25 Feb 2009
Posts: 6024
Location: Somerset.

Posted: Sun Jul 06, 14 1:38 pm Post subject:
Its loverly!

earthyvirgo

Joined: 24 Aug 2007
Posts: 7972
Location: creating prints in the loft, Gerlan

Posted: Sun Jul 06, 14 1:40 pm Post subject:
And then faint. That's the one, isn't it? EV

Nick

Joined: 02 Nov 2004
Posts: 34535
Location: Hereford

Posted: Sun Jul 06, 14 3:03 pm Post subject:

earthyvirgo wrote:

And then faint.

That's the one, isn't it?

EV

Um, no idea.

earthyvirgo

Joined: 24 Aug 2007
Posts: 7972
Location: creating prints in the loft, Gerlan

Posted: Sun Jul 06, 14 3:05 pm Post subject:

Nick wrote:

earthyvirgo wrote:

And then faint.

That's the one, isn't it?

EV

Um, no idea.

Something to do with a priest fainting cos it tasted so good ...or so I've read.

EV

Nick

Joined: 02 Nov 2004
Posts: 34535
Location: Hereford

Posted: Sun Jul 06, 14 3:06 pm Post subject:
Ah, I tend not to have vicars round for tea any more.

sean
Downsizer Moderator

Joined: 28 Oct 2004
Posts: 42219
Location: North Devon

Posted: Sun Jul 06, 14 3:09 pm Post subject:
That's Imam Bayildi which is a baked aubergine/tomato/stuff dish.

earthyvirgo

Joined: 24 Aug 2007
Posts: 7972
Location: creating prints in the loft, Gerlan

Posted: Sun Jul 06, 14 3:10 pm Post subject:

sean wrote:

That's Imam Bayildi which is a baked aubergine/tomato/stuff dish.

You're right

I knew there was an aubergine involved somewhere ...

EV

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