Baba Ghanoush is a rich, decadent and glossy treat. Roasted eggplant takes on a wonderful smoky flavour and when combined with nutty tahini, yoghurt and lemon juice it becomes a perfect marriage of aroma.
2tbsp pine nuts(fried until brown in a little oil or butter)
2tbsppomegranate seeds
Instructions
Preheat oven to 240ºC/430ºF
Cut each eggplant in half lengthways and rub with a little oil. Place on a baking tray, flesh side down. Bake in the oven for 30 minutes until the flesh is soft.
Switch the oven to grill/broil mode or move to a grill/broiler. Place close to the heat and heat at a high temperature for 10 minutes until the skin is burnt and smoking lightly. Remove from the heat and cool for 10 minutes.
Turn over the eggplant and using a spoon, scoop out as much flesh as you can. Get as close to the charred skin as you can as it includes great flavour.
Place the flesh into a sieve over a bowl and cover. Leave it for 1 hour to cool completely and the extra liquid in the flesh to drain away.
Place the eggplant flesh into a large bowl and gently mash with a fork. Stir in the garlic, yoghurt, tahini, extra virgin olive oil and lemon juice and stir until creamy. Season with salt and pepper to your liking.
In a shallow bowl, spread the baba ghanoush into a single layer. Drizzle over a healthy glug of extra virgin olive oil and freshly cracked black pepper. Add the garnishes of parsley, pine nuts and pomegranate seeds (if using).