Lebanese baba ganoush
This classic Middle Eastern dish works perfectly as a starter or as part of a mezze. The parsley in it is a wonderfully fresh and crisp flavour enhancer too.
- Prepare10 mins
- Cook15 mins
- Total time25 mins
- 2 aubergines
- 2 clove/s garlic
- 1 preserved lemon
- 1 tbsp tahini
- ½ tsp ground cumin
- 1½ tbsp extra virgin olive oil
- 6g Cooks' Ingredients Flat Leaf Parsley, chopped
- 1 tsp toasted sesame seeds
- 4 essential Waitrose wholemeal pittas
Place a griddle pan over a high heat and cook the whole aubergines for 15 minutes, turning occasionally until well charred and soft in the middle. Add the whole garlic cloves in their skins for the last 2 minutes. Allow to cool.
Scrape the aubergine flesh from the skins and chop to give a coarse paste. Finely chop the garlic flesh and mix into the aubergine.
Quarter the preserved lemon, discard the flesh and finely chop the skin. Add to the aubergine with the tahini, cumin,1 tbsp oil and half the parsley. Season to taste. Scatter over the sesame seeds and remaining parsley, then drizzle with the remaining oil. Griddle the pittas for 2-3 minutes, turning once, then cut into thick slices and serve warm with the baba ganoush.
The trademark smokiness comes from cooking the whole aubergines, so don't worry if the skins char - it all adds to the character.
Typical values per serving when made using specific products in recipe