Before I start with the hows and whats, I just have to say that I just LOVE this name: Baba Ganoush! It is the coolest name ever! For anything!!!
Mr B doesn’t eat aubergine (egg plant). It’s not that he doesn’t like it, it just doesn’t agree with him. As a result I very rarely buy it and when I do, I always try to make something that I can eat on my own and it lasts few days. I often make ratatouille as I can make a big batch, freeze it and use small amounts at the time.
As I love Middle-Eastern food, I though that Baba Ganoush would be a perfect way of using aubergines in a way that I would get to enjoy them without having to cook a different meal for myself.
Preheat the oven at 200 C
Wash and half the aubergines and place them in a in the hot over for 20-25 minutes until soft
Scoop out the soft aubergine with a spoon and place in a blender.
Add the lemon zest, lemon juice, garlic, extra virgin olive oil, salt and pepper and blend until smooth
Put the mixture in a bowl and add extra salt and pepper if needed.
At this point, you can add some yoghurt if you want the taste to be milder.
You can garnish it with parsley and mint or just enjoy it as it is.
I already know what I am going to have for dinner: cous-cous salad with baba ganoush on top. And falafel… And salad…. And some wine…
And tomorrow, while watching the rugby, we can have some hummus, beetroot dip and baba ganoush with carrot and pepper sticks and some pita read. A much healthier alternative to crisps and nachos, don’t you think?
Happy Friday lovely people.