Gradually add the oil so it that combines into a smooth creamy mixture instead of adding it all in one way, this way it emulsifies better with the wet ingredients. Step 2: Switch the oven to bake and roast the eggplants until very soft. For the very best baba ganoush, the flesh of the eggplant needs to be very soft. Roasting time will vary based on how large the eggplants are. I simply roast until they look like they are caving in and a fork can very easily pierce through the flesh. Soft, sweet, and slightly smokey roasted eggplant is combined with tahini (a paste made from sesame seeds), fresh lemon juice, garlic, and spices. It’s absolutely divine! Making this recipe at home is easy, here are the basic steps for making it:

More eggplant recipes: We love roasting eggplant since it develops so much flavor. Here’s another roasted eggplant dish with a warm and toasty spice blend. I also love this roasted eggplant parmesan. Don’t Skip the TahiniStep 1: Broil whole eggplants to char the skins. This step lightly chars the outsides of the eggplant, which adds a smoky flavor. You can also char the skin of the eggplants using a grill or even a gas burner. Slit the aubergines lengthways and scoop out the flesh in long strands, discarding the skins. Put in a sieve and leave to drain for 30 minutes, or squeeze out if you're in a hurry. Season. Once you've made a complete mess of your hob charring the skins, they need to come off – Ucok seems to think that some people rinse the aubergines in water to get rid of them, which he strenuously warns against, but none of the recipes I find dare suggest such heresy.

Similar aubergine dishes are called, amongst other names, mutabbal, mutabal, melitzanosalata or blagadoush. Parsley and mint are the most usual choices; Ottolenghi uses both, and Helou suggests either/or, while everyone else plumps for one or the other, except Lebovitz, who goes for parsley or coriander. I'm not sure about the latter's soapy flavour here: the peppery sharpness of parsley seems more fitting, but best of all, in my opinion, is sweet mint, which pairs very nicely with the aubergine.

Disclaimer

Minimum life based on 'use-by' date of product. Average life based on last week's deliveries. Life guarantee shown based on delivery tomorrow with the Life guarantee starting the following day. I don’t use a food processor to make baba ganoush. A fork is perfect for mashing the roasted eggplant into a flavorful, somewhat chunky mixture of tahini, lemon juice, and spices. Make sure you drain any excess liquid from the aubergine once they’re cooked so that the dish isn’t too runny and has a strong flavour.