Smokey Bubbaganoush

Babaganoush is simply an aubergine or eggplant dip and is very popular in the middle east. This smoky version is increases the dept of the flavour of the aubergine and has to be one of my favorite ways to eat this wonderful vegetable.

Prep time 10mins
Cooking time 20mins

Ingredients

Aubergine
3tsp vegetable oil – to coat baking tray and drizzle onto aubergine halves
2 cloves of raw garlic
Juice of ½ a lime
2tbsp of tahini paste
Salt and black pepper to taste

Method
1. Preheat the oven to 170º
2. Char grill the aubergine on the stovetop over a medium gas flame until the skin blisters and blackens. This will increase the smoky flavour of the Babaganoush. (If you do not have a gas cooker simply leave this step out or char the aubergines under a grill.)
3. Lightly grease a baking tray with oil.
4. Cut the eggplant in half. Using a sharp knife score the fleshy aubergine. The cuts help the flesh to cook all the way through. Cut along the diagonal but do not cut right down through the skin, a cm is deep enough. Repeat the other way so that you have formed a checkered pattern.
5. Drizzle a little oil olive over the aubergine halves and place into the preheated oven for 20 minutes until the flesh is soft all the way through.
6. Allow the aubergine to cool slightly, then careful scoop out the flesh into a food processor. Try not to get too much of the skin in the bowl.
7. Add the garlic, limejuice and tahini to the processor. Seasonal well with salt and pepper.
8 . Blend all ingredients together and taste. Add more seasoning if necessary.

Serving Suggestion
Babaganoush works wonderfully as part of a mezze platter but is equally delicious served as a dip. A mixture of vegetable sticks and toasted flat bread make a super light lunch or appetizer.