Babaghanoush Recipe

From the winning table of the Shahrouk sisters, this is the best babaghanoush you'll ever taste.

Cooking Method: chargrilled
Cooking Time: less than 30 minutes
Serves: serves 6
Course: entree, side dish
Cuisine: Lebanese, Middle Eastern
Difficulty: easy

Ingredients

4 small to medium sized eggplants
3 cloves garlic, peeled
6 mint leaves
1 baby red chilli, roughly chopped
3 tablespoons tahini
juice of 1 small lemon
pinch of sea salt
pomegranate seeds, to garnish
baby mint leaves, to garnish
olive oil, to garnish

Method

1. Place eggplants over a gas flame or charcoal grill for approximately 10 minutes, turning occasionally, until the skin has blistered and blackened. Remove from the heat, place in a colander set over a bowl and cover with a piece of plastic wrap. Leave for 10-15 minutes to cool and allow for the skin to begin to peel away.

2. Meanwhile, place garlic, mint and chilli in a mortar and pestle and grind to a coarse paste.

3. Peel the skin from the eggplant, squeeze out any excess liquid and roughly chop flesh. Place into a food processor along with tahini, lemon juice, garlic paste and salt to taste.  Puree until smooth and creamy.

4. To serve, spread over a large, shallow serving bowl. Garnish with pomegranate seeds, mint leaves and drizzle with some extra olive oil.

Tips:

- To make a less spicy version, remove the seeds from the chilli.
- For a great smoky babaghanoush, it is essential to cook over a gas flame stove top or even better a charcoal barbecue to give an added smokiness.
- This dip is served as a mezze dipping plate on many Lebanese family tables. It is a perfect accompaniment to berbecued meat, chicken, kofta and also vegetarian banquet. A dollop of Greek yogurt gives an additional creamy texture and freshly hulled pomegranate seeds are perfect for garnishing with fresh mint and olive oil.

Image and recipe courtesy of the Shahrouk sisters for Family Food Fight