Babaganoush
Babaganoush has a completely different texture to other dips like hummus or taramasalata, or even sour cream and chive because the insides of an aubergine are naturally rather sloppy. Raw aubergine innards are like a firm sponge but add heat and you have tentacles of guts all over your hands. But add the speed of a food processor and oil and the most magical emulsion takes place. What used to be slippery chunks of aubergine is now a thick and creamy dip, ready for dunking. The radishes were a revelation. Warm and buttered, seasoned with za'atar, they are the perfect crunchy dunkable for babaganoush.
Servings: 4 for a mezze sharing platter
Ingredients
- 1 medium aubergine
- ½ clove of garlic
- ½ tsp cumin
- 2 tsp tahini
- 1 tbsp lemon juice
- 2 tbsp olive oil plus extra for garnish
- Flaky salt and black pepper
- 1 tsp za'atar
- ½ packet of radishes
Instructions
- Wash and dry your aubergine. Set it over a medium-low flame and keep your eye on it. Once the underside is blistered and grey, rotate the aubergine with heat-proof tongs, ensuring it is smoked evenly. This should take around 5 to 10 minutes depending on the size of your aubergine.If you don't have a gas stove, you can grill the aubergine. Cut it in half and place skin-side up on a baking tray so that the skin blisters and the flesh doesn't crisp or blacken. Keep checking to make sure they are cooking evenly.
- Once the aubergine is wrinkled and collapsing, set it in a sieve over a bowl. Leave it for an hour until cool enough to handle.
- Peel away the crisp flaked skin then, with a wet hand or wet kitchen paper, dab off the excess black specks. Rip the aubergine into chunks and put them in a food processor.
- Crush your half clove of garlic and add it along with the ground cumin, tahini and lemon juice to the food processor. Whiz together until combined and smooth – sometimes babaganoush can be chunky but I find it to be a bit too sloppy – then pour the olive oil through the funnel as it spins, emulsifying into the puree.
- Add a big grinding of salt and pepper, whiz again, then taste. Add more lemon, cumin or salt to taste.
- Spoon onto a plate or in a bowl and garnish with a drizzle of olive oil and the za’atar.
- If you would like to garnish with radishes, rinse them then bash with a rolling pin until cracked. Gently sauté them in a pan with a knob of butter until coated and slightly warm, and season with salt and za’atar.
Notes
Za'atar is a Middle Eastern spice mix which varies from country to country. Traditionally it is made with sumac, thyme, sesame and oregano, and is a typical seasoning across Middle Eastern cuisines. You can buy it in most supermarkets or you can easily make your own.