Aubergine Mash 7 - Baba Ganoush
This is a popular Middle Eastern dish made with roasted eggplant flesh and tahini, which is a paste , made from ground sesame seeds. Each Middle Eastern country make their own version of it, using different flavouring, herbs and spices. Once put in a serving dish, it is covered with a thin drizzle of good olive oil. It is traditionally served as a starter or as part of a Mezze, along with the freshly made local breads. You can add fresh lemon juice and thick Greek yoghurt to thin it out and to give it a creamier flavour.
3 large aubergines , about 900 gm.
1 mild red chilli
1 handful fresh mint leaves chopped -20 gm.
1 handful of fresh parsley leaves chopped -20 gm.
3 cloves of garlic, peeled and chopped
2 tbsp. olive oil
4 tbsp. Tahini (sesame seed) paste
1 tsp. smoked paprika
1 1/2 tsp. sea salt
1/2 tsp. black pepper
Make a few deep slits lengthways into the aubergines This stops them bursting open during roasting), place in a roasting dish in hot oven at 220-240°C or 420-450°F, Gas mark 7-8, for about 30-45 minutes until well softened.
Take them out and allow to cool for about 15 minutes so you can handle them.
Slice open and remove all the inside, lighter coloured flesh and place it in a mixing bowl (or blender if you have one). You can scoop the flesh out with a spoon.
Add the parsley, mint, chilli, olive oil, smoked paprika, sea salt and pepper.
Puree them all together, with a stick blender or any other type of blender.
Add the Tahini and continue to blend until smooth.
Cover with a thin layer of olive oil?
Allow to cool completely before serving with slices of Pitta Bread or other breads.