Also known as baba ganouj, muttabal, or salat hatzilim, I came across the idea on my recent meal to a Israeli inspired restaurant in London. What fascinated me the most was how they transformed simple dips into something unique with a bit of innovation. Babaganoush is a perfect party starter. The smokiness of the charred eggplant with the creaminess of the tahini and zing of lemon is delicious. You can serve it on its own or as part of a bigger mezze platter with hummus, batata harra, falafel and labneh
I had some leftovers that I froze and it turned out perfected tasty once defrosted back
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Total cook time: 40 minutes
Servings: 2
Ingredients
- 1 aubergine/eggplant (the big ones char the best!)
- 3-4 garlic cloves (1 grated)
- 8-10 curry leaves
- 2 tbsp tahini paste
- Juice of half a lemon
- 1 tsp sumac
- 2 tbsp olive oil + extra for brushing
- Chilli to taste
- Salt to taste
Method
- Make slits in the aubergine and brush it with oil
- Slice the garlic cloves long and add to each slit
- Turn on the flame and char the on medium-high aubergine turning occasionally until the flesh softens (this should take about 20-25 minutes). You can also roast it in the oven for about 40 minutes at 220 degree Celsius
- Let it cool
4. Once cooled, peel off the skin, cut the steam and transfer to a blender
5. Add 2 tbsp of tahini and a bit of salt and pulse it 2-3 times to form a coarse paste
6. Transfer to a bowl, and squeeze in the lemon juice, 1 grated garlic clove, add crushed chilli flakes, sumac and mix
7. In a pan, heat the olive oil first and fry the curry leaves until crispy
8. Pour over the baba ganoush and enjoy!
Hope you enjoy this!
Payal
P&K's Food Heaven 
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