Red baba ghanoush
LEVEL: Beginners
INGREDIENTS
SERVES 41 aubergine
2 red peppers
1 garlic clove, crushed with a good pinch of salt
¼ tsp crumbled chilli
½ tsp ground coriander good pinch of sumac
2 tbsp tomato purée
1 tbsp brown sugar
2 tbsp olive oil juice of ½ lemon
1-2 tbsp tahini salt
METHOD
This is my version of the traditional baba ghanoush, made with peppers as well as aubergines, to give it extra punch. If you’re not a big fan of raw garlic, leave it out – it’s delicious either way. Without the garlic the natural sweetness of the peppers shines through, whereas with it, the dish becomes wonderfully aromatic and punchy. Slices of toasted pitta bread are a must but it’s so moreish I often find myself making a batch and serving it with griddled lamb, over a simple salad of spinach leaves or dolloped next to a simple piece of fish.
Turn the grill on to its highest setting and get it really hot. Put the aubergine and peppers on a baking sheet and grill until the skins have blackened. Check them regularly, turning them once each side is done.
Put the peppers and aubergine into a bowl and cover with cling film. Once the skins have loosened, peel them off then put the flesh into a blender with the garlic, chilli, coriander, sumac, tomato purée, sugar, olive oil, lemon juice and tahini. Give it a good whizz to blend everything together. Season with salt and taste to check it’s just right, adding more of anything you feel it needs. Spoon into a bowl, sprinkle with a little more sumac, then serve.
