Friday, 21 November 2014

Trying to recreate a little bit of Leicester in Wiltshire...

There are no Afghan restaurants around here, so my trip to such an eating establishment in Leicester last week was an experience I won't forget in a hurry. Aubergines (eggplants) were a key feature of the menu - when I found one lingering in the cupboard back at home, it seemed fitting to give it the middle eastern treatment.

I'd never made it before but have always loved the name: Baba Ganoush.

It's simple to make this yummy dip. Roast two medium aubergines (or one large one in my case).

(I realised afterwards that although slicing the aubergine seemed a good idea, it does leave some dry edges when it comes to the mashing part of Baba Ganoush.) The roasting takes about half to one hour in a hot oven.

Baba Ganoush sprinkled with paprika

Peel and scoop out the flesh. The instructions in the recipe I used advised letting the flesh drain, but this would would have resulted in barely any aubergine, so I ignored that part.

I went straight to blending it in the food processor with 2 tablespoonfuls of olive oil, 2 tablespoonfuls of tahini, a tablespoon of lemon juice and 1 garlic clove with some parsley and mint (I used dried but fresh would have been better). I've always liked tahini but it might not be everyone's idea of a store cupboard staple - I guess you could use a spoonful of natural yogurt instead or a handful of sesame seeds. 

Serve with some flat breads. I make these A LOT. Especially when we've run out of other bread. I discovered I've saved lots of flat bread photos in my blog photo folder over the months. It's about time one of them reached the light of day at last. Hugh Fearnley-Whittingstall's recipe works every time for me:

250g plain flour
1 tsp salt
1 tbsp oil
150ml warm water

Mix together and briefly knead. I can get 8 small flat breads out of this amount. Divide dough into 8 balls and roll thinly. Cook for a couple of minutes on each side. I use a griddle frying pan.

Everyone enjoyed the Baba Ganoush but we decided it's probably not an everyday recipe - it takes an awful lot of aubergine to make a small amount of dip...

Aubergine facts:

  • Low in saturated fats and cholesterol
  • High in fibre, potassium, vitamin B1 and vitamin B6
  • Rich in antioxidants


  1. Eggplant is not my favorite, but roasting and making it into a spread sounds pretty good.

    1. Still tastes quite eggplanty in spread form though, so maybe it wouldn't be your favourite either?

  2. Our oven is a bit erratic so sometimes I make a quick version where I steam the eggplant, blend in
    the other ingredients and add smoked paprika - you still get a smoked taste.

    1. That sounds a good idea - less hassle and more energy saving.