The ultimate baba with a twist.
Cooking Time (Includes Preparation Time): 40 Minutes
Using an open flame on the aubergine gives it that charred smokey flavour which is key to a tasty Baba Ganoush.
Feeds: 4 People
4 White Pittas
1 Garlic Bulb
1 Tablespoon of Tahini
1 Bunch of Basil
Preheat the oven to 180°C.
Chop your pitta into small slices and place on a baking tray. Drizzle a glug of olive oil on top along with a sprinkle of salt and pepper. Add the garlic bulb to the tray and place in the oven for 30 minutes.
As the pitta is cooking, char the aubergines on a gas stove. As the aubergines begin to cook, the skin will start to blacken. Once the skin is completely charred and black, remove the aubergines and place them in a bowl of ice cold water.
As the aubergines cool, the skin will become loose, allowing you to peel away the charred skin easily from the aubergine, leaving only the middle.
Chop the ends off the peeled aubergines and place them in a bowl. Remove the garlic bulb from the oven. Take one clove of garlic at a time and squeeze the flesh of each clove from its skin (this should be easy because they are cooked). Once you have squeezed each clove, combine the aubergine and the garlic with a fork, mashing it up. Add tahini, the juice of a lemon, a large glug of olive oil and a sprinkling of pepper before mixing again.
Roughly chop up the basil and sprinkle on top. Give your Baba Ganoush a final mix before serving with an extra glug of olive oil, salt and pepper.
Once the pitta has cooked, remove from the oven and serve warm. Get dipping!