Friday, 21 August 2009
This makes about 400-450ml of Babaganoush, depending on the size of the aubergines.
1tsp freshly ground cumin
1 garlic clove, crushed
2 tbsp tahini
juice of 1/2 lemon
freshly ground black pepper
freshly chopped coriander, optional
1. Pierce the aubergines all over with a fork (to prevent them from exploding) and place in a very hot oven (top setting) for 90 minutes.
2. Remove from the oven and leave to cool completely. You may split them in half to speed up the cooling process but be very careful as the aubergines are extremely hot.
3. Once cold, split the aubergines in half, scoop out the flesh and transfer into a food processor or the beaker of a hand-held blender.
4. Add all the other ingredients, except the fresh coriander, and purée. Mix in the coriander if used.
Use freshly ground coriander seeds instead of cumin. I think that's what is normally used but I prefer it with cumin.