BABA GHANOUSH
Ingredients
3 large aubergines 750g - 1kg
2 garlic cloves, crushed to a paste with salt
Juice of 1 lemon
45ml tahini paste
60ml olive oil
sea salt and black pepper
Serves: 4-6 as dip or part of meze
Source: Moro: The Cookbook
Method
Wash the aubergines and pierce the skins to prevent them from exploding.
Grill whole over a hot barbecue, directly on a naked flame on a gas hob or under the grill, until the skin is charred and the aubergine is very soft.
If these methods do not suit then place in a very hot oven 220C for about 45-60mins.
When done remove from the heat.
This can be done in advance so when ready to use or cool enough to handle remove the skin, scraping flesh from the skin if necessary.
Place the flesh and any juices in a large mixing bowl and either whisk or beat by hand until as smooth as you want. I used an electric hand whisk to achieve a slightly rough texture.
Add the garlic, lemon juice, tahini and olive oil, mix in well and check seasoning. Add extra of any to get the flavour you like. I added extra lemon juice. A little water will help if the taste is too strong.