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Saturday, February 2, 2013

Baba ghanoush (smoky aubergine dip)

I love this stuff. And it is super easy to make. The tricky part is getting the right amount of smokiness in the taste, along with a perfectly smooth and silky texture. I tried out different methods for preparing the aubergine. Each has different pros and cons, but all will ultimately give you decent baba. See below.

2 aubergines
1 1/2 cloves garlic, peeled
3-4 tbsp lemon juice
3 tbsp tahini
3 tbsp olive oil
salt and pepper*

First, char the aubergines:

Stovetop (Gas Burner) Method
Plonk the aubergine over the naked gas flame, turning all around until it is charred and softened.

Stovetop (Cast-Iron) Method
Put a cast-iron, ovenproof pan, lightly oiled and heated, on the stove, plonk the whole aubergines on top, turning them until they are charred on all sides and soft.

Oven Method
Heat oven to 400F. Cut aubergines in half and place cut side down on a lightly (olive) oiled baking tray. Bake for 30-40 min til charred and completely soft (poke to test softness).

Of the three methods, the oven method is easiest and gives a lovely, silky consistency, but not much smoky taste. The gas burner method is the best for smokiness, but it's hard to cook the aubergines right to the middle before the outside starts to collapse and make a mess (and less-cooked parts means less smooth final texture). The cast-iron pan method is perhaps a compromise in terms of texture and smokiness, but did tend to fill the kitchen with smoke...

My Final Method Solution
I have settled upon charring the aubergines on the gas burner fairly quickly, before cutting them in half and finishing them following the oven method. This gives some smoky flavour and a good, silky texture.

Allow charred aubergines to cool, then scrape soft parts into blender cup (removing most of the charred skin / leaving in a few bits for flavour). Add rest of ingredients and liquidise. Can be eaten straight away but improves after a day or so in the fridge.

*For a tasty variation, add 1-2 tsp white miso instead of the salt+pepper.
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