Baked Aubergines with Cumin and Lemon
Tom Hunt shares a delicious way to prepare aubergine and use if for a creamy baba ganoush:
"This is a simple way to prepare aubergines with little preparation. It tastes amazing turned into pasta or as an antipasti with rare beef or even just spread on toasts."
- 2 Aubergines (about 500g),
- pinch cumin seeds,
- 1/4 lemon
First char your aubergines whole on a BBQ, griddle or open gas flame. Allow each side to blacken. If using a BBQ, after charring the aubergine on a high heat move the aubergine to a cooler part of the BBQ and leave for another 20-30 minutes until it becomes soft. If using a griddle or gas flame, once charred move the aubergine to an oven preheated to 170C and bake for 30-40 minutes. Make sure that your aubergine is completely soft and cooked right through. Allow to cool a little then scrape out all the flesh into a bowl. Discard the burnt skin. Season and serve as a salad with a pinch of toasted cumin seeds and squeeze of lemon.
This is one of my favourite recipes of all time. Baba ganoush must have a smokiness to it. This is created while scorching the aubergines. Often baba ganoush is intensely rich and creamy, this is a lighter version which uses yoghurt to lighten the flavour.
Makes 4-6 servings
- 1 quantity of baked aubergine
- 1/2 slice of stale bread
- 1 clove garlic, grated
- 2 dessert spoons thick yoghurt
- A good glug of olive oil
- 1/2 lemon, juiced
- A pinch of cumin
- A few stalks of coriander or parsley, chopped roughly
- Chop the whole baked aubergine by hand till its almost a puree, but still has some texture.
- Soak the bread in water for a few seconds till it’s soft, then squeeze it dry. Add to the aubergine.
- Now add the rest of the ingredients, mix and season then adjust the flavours to your taste. I like a lot of lemon in mine.
- Serve cold with flatbread as a starter or part of a meze.
Storage: Baba ganoush keeps well for four days in the fridge.
More recipes and variations
- Baked aubergines with chermoula. Follow the recipe to BAKED aubergines but don’t scrape the flesh out. Meanwhile make the chermoula (page 00). Cut the aubergines into two halves. Spread a good dollop of chermoula onto each half and serve hot or cold. - Maybe tie in the intro from the chermoula recipe to refer to this.
- Babbaganush with beef carpaccio. Thinly slice a fillet steak and lay on a plate with blobs of babbaganush and dress with lemon juice and olive oil.
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