Baba Ghanouj (Aubergine Dip)

This aubergine dip has a unique smoky flavour. It is very popular and always served with any selection of maza. If you prefer it without the smoky taste, just bake the aubergine in the oven instead of cooking it over a direct flame.

Serve: 4
Preparation time: 10 minutes
Cooking time: 1½ hours

Ingredients:

• 2 medium aubergines
• Juice of 1 lemon
• 2 tbsp tahini
• ½ tsp salt
• 2 garlic cloves, crushed
• 1 tbsp water

To garnish

• Olive oil, for drizzling
• Chopped fresh mint
• Pomegranate seeds
• A few olives, sliced radishes, chopped fresh parsley (optional)

Direction:

1. Roast the aubergines on your gas burner by resting them directly on the flame, occasionally turning them over and on to the top and bottom for about 30 minutes until the skin is burnt and crispy and you can feel the centre is very soft.
2. If you choose to bake them, it is essential to prick the aubergines before putting them in the oven, as they can occasionally explode. 
3. For this method, preheat the oven to 200ºC/Gas 6. 
4. Place the aubergines in a baking tin and bake in the oven for about 40 minutes.
5. Allow the aubergines to cool before removing the skin and gently rinsing under the cold tap to remove any black bits.
6. Mash aubergines with a fork or potato masher, add the lemon juice and mix well to prevent the aubergines from discolouring.
7. Add the tahini, salt, garlic and water, and mix well.
8. Spoon into a serving dish, drizzle with a little olive oil and garnish with mint and pomegranate seeds.
9. You could also garnish with parsley, a few olives or sliced radishes; it’s a personal choice.