Baba Ganoush - Mutabal - Aubergine Hummus

You can call it Baba Ganoush, Mutabal, aubergine cream or even aubergine hummus; the point is that it's very easy to make and delicious.

Serves: 4  ·  Prep time: 20 min  ·  Cook time: 40 min  ·  Difficulty: Easy

Ingredients for about 4 people

• 4 black aubergines (eggplants)
  
• 1 lemon
• 80 g tahini
• 1 spring onion
• 2 salad tomatoes
• Parsley
• Different kinds of bread, to taste.
• Vegetable sticks (crudités)

Method

Cut the aubergines in half lengthwise and score them diagonally so they cook better and faster.

Place the aubergines on a tray and bake for 40 minutes in an oven preheated to about 200ºC. Once cooked, let them cool a little and scoop out the flesh without breaking the skin; a spoon works well for this. Set the flesh aside in a sieve so it releases some of its juices (they can be slightly bitter).

Finely chop the tomatoes; peeled is better, but not necessary. Do the same with a spring onion. Chop parsley with a knife, to taste (the original recipes use quite a lot).

Finally, mash the aubergines well and mix them in a bowl with the juice of one lemon and 80 g of tahini; adjust the salt and pepper.

Spread the aubergine paste on the bottom of a plate (this alone would already be the baba ganoush), and top it with the tomato, the onion and the parsley you set aside, plus a good drizzle of olive oil. You can add a few black olives and serve it with picos (small breadsticks), crackers, pita bread triangles, breadsticks, crudités, etc., for dipping and enjoying this great dish.

Tips and frequently asked questions

Why does my baba ganoush taste bitter?
The aubergine juices can be slightly bitter. Leaving the flesh to drain in a sieve for a while, as in the recipe, makes a big difference.

Can I give it a smoky flavour?
Yes: roast the aubergines whole over a gas flame or on the barbecue until the skin is charred. That smoky taste is what many Middle Eastern versions have.

What if I have no tahini?
Tahini gives the characteristic flavour, but you can replace it with a spoonful of plain yogurt for a lighter, fresher cream.

How long does it keep?
Two or three days in the fridge, covered. Add the tomato, onion and parsley just before serving.

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