Friday Feast: Smoky Baba Ghanoush

MAKES 500 ML

Growing aubergines makes you look like a great gardener. They are so prolific – one minute there’s nothing, and the next you’ve got enough to feed an army. The plant is lush and the fruits are abundant. This is a classic baba ghanoush we love for an afternoon snack or to lather on sandwiches. We prefer the texture slightly lumpy; if you like it silkier, feel free to use a food processor instead of the good old fork. We enjoy making ours on the barbecue, but you can also make it in the oven on high heat.

USE

• 2 medium aubergines.
  
• 65 g tahini
  
• 60 ml lemon juice
  
• 3 garlic cloves, finely minced
  
• 1/2 teaspoon salt
  
• 2 tablespoons parsley leaves, finely chopped + extra leaves for garnish
  
• 1 tablespoon olive oil
  

DO

1. Prick your aubergines on all sides a few times with a fork. Place them on the barbecue and cook them on medium–high heat for 35–40 minutes. The skin will darken a little and begin to smell smoky, but don’t worry – this enhances the flavour of the dip. Set the aubergines aside and allow them to cool slightly.
   
2. In a medium-sized bowl, mix the tahini, lemon juice, garlic and salt.
   
3. Slice the aubergines in half lengthways. Drain the excess liquid. Scrape out the flesh with a spoon and add it to the tahini mixture.
   
4. Mash the aubergine flesh into the tahini mixture with a fork until it is smooth but with a bit of texture remaining. Allow the mixture to cool to room temperature and then stir in the parsley. Drizzle the dip with olive oil and garnish with the extra parsley leaves.
   

READ Slow Down and Grow Something: The Urban Grower’s Recipe for the Good Life. Cultivate. Cook. Share. by Byron Smith and Tess Robinson Murdoch Books