Baba Ghanoush (Aubergines With Tahina)
Last updated 6/12/2012 1:05:39 AM. Recipe ID 30737. Report a problem with this recipe.
Title: Baba ghanoush (aubergines with tahina)
Yield: 1 Servings
3 lg Aubergines
2 Cloves garlic, or to taste
-(up to 4)
1/4 pt Tahina paste or less,
-depending on the size of
3 Lemons, or more to taste,
1/2 ts Ground cumin (optional)
2 tb Finely chopped parsley
A few black olives -or-
1 Tomato, thinly sliced, to
>From Middle Eastern Food by Claudia Roden
This rich cream is a combination of 2 strong flavours: the smoky one
of aubergines prepared as below, and the strong taste of tahina
sharpened by lemon and garlic. It is exciting and vulgarly seductive.
The ingredients are added almost entirely to taste, the harmony of
flavours depending largely on the size and flavour the aubergines
used. The quantities below give a fairly large amount, enough to be
served as a dip at a party.
Cook the aubergines over charcoal or under a gas flame or
electricgrill until the skin blackens and blisters. Peel and wash the
aubergines, and squeeze out as much of the bitter juice as possible.
Crush the garlic cloves with salt. Mash the aubergines with a potato
masher or a fork, then add the crushed garlic and little more salt,
and pound to a smooth, creamy puree.
Add the tahina paste and lemon juice alternately, beating well or
blending for a few seconds between each addition. Taste and add more
salt, lemon juice, garlic or tahina if you think it is necessary, and
if you like, a little cumin.
Pour the cream into a bowl or a few smaller serving dishes. Garnish
with finely chopped parsley and black olives, oe with Arab or other
bread (pita), as a salad, or as a party dip.
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