I have a love hate relationship with aubergine, but had my eyes opened when I tried some baba ganoush made by a friend. I had to have a go at making my own.
I associate baba ganoush with the Middle East, so when I was looking for a recipe my first query was basically Yotam Ottolenghi baba ganoush. What turned up was unexpected though, as it turns out that Felicity Cloake has done one of her How to make the perfect… for baba ganoush on The Guardian website.
I decided to go straight for Felicity’s recipe, as life is too short to go through the angst of picking one of the others and then being disapointed. I’ve made it twice now, and I have to say that it’s bloody delicious.
If like me, you don’t have a gas hob and don’t want to soften the aubergine under the grill, then buy a disposable barbeque. The small ones are big enough for four aubergines and the smokiness that’s imparted isn’t too much. Although it can take quite a while to soften large aubergines, as some of these wee barbeques aren’t the most powerful.
This will most likely become a staple dish at parties and barbeques going forward, it’s definitely worth trying.