Baba Ganoush is an African food that has similarities with barbecued meals. The perfect Baba Ganoush not cooked but “smoked” over an outdoor grill. Baba Ganoush is best achieved over a hot barbecue. However, if the weather picked up dramatically, then you can try other options available. You’ll also need to be adept at chopping and draining to make the perfect Baba Ganoush .
2 large aubergines
2 tablespoons tahini
2 garlic cloves
3 tablespoons mint or flat-leaf parsley
1-2 lemon juice
2 tablespoons extra virgin olive oil
1-teaspoon pomegranate seeds (optional)
Salt (to taste)
Crush the garlic into a small plate and place aside. Chop the flat-leaf parsley.
First, to blacken the aubergines, place over a hot barbecue or gas hob, turning regularly with tongs, until it is completely charred and collapsed – you should achieve the charred and collapsed about ten to fifteen minutes. Moreover, you may wish to surround the rings with foil, as the aubergines can be messy. Allow to cool.
Slit the aubergines lengthways and scoop out the flesh in long strands, discarding the skins. Put in a sieve and leave to drain for twenty to thirty minutes and you can probably squeeze out if you are in a hurry. Season the aubergines.
Now in a serving bowl, stir one of the lemon juice into the two tablespoons of tahini until the mixture loosen up, mix well. Add the crushed garlic and two-third of the chopped herbs and seasoning again to taste. squeeze more lemon juice in the mixture if necessary or needed.
Now, mash the aubergines gently with a fork, and then stir into the tahini mixture.
Top the remaining herbs and pomegranate seeds. Pour a moat of oil or drizzle the olive oil over the top around the edge and serve at room temperature. Baba Ganoush is set. Enjoy the African food outdoors on a warm summer day.