- 4 medium aubergines
- 1 large garlic
- 2 tbsp tahini
- Squeeze of lemon juice
- Olive oil to finish
It wasn’t just the long vowel sound or the fact that it sounded Kate Bush song that I was looking forward to making baba ganoush. The eastern Mediterranean dip followed on from successful attempts at humous, would allow me to use up some of the tahini (seriously, what else do you use it for if not dips) and gave me an excuse to eat large amounts of pitta bread.
Sadly, it’s taste did not live up to it’s name. My baba ganoush didn’t have any of the smoky, creamy flavour that Hugh insisted it should, instead taking up some rather terrible tart aftertaste which made more than 3 teaspoons bearable.
Luckily I didn’t spend an age putting it together. It was just a case of pricking and grilling the aubergines for 10 minutes, leaving to cool and then scooping the flesh into a bowl. Then I blended that with the garlic, lemon juice and seasoning, finishing off with the oil.
It might’ve be that more garlic and lemon juice would have injected a bit of taste into the puree or that drain the aubergine, as instructed, would have helped. As it turns out, I think I’ll stick to saying baba ganoush rather than making or tasting it.