Who doesn’t like a good roasted aubergine dish? Babaganoush is a classic dip with endless – infinite – variations. This week we are sharing with you one very simple, yet totally delicious, juicy, smoky version to make at home.
Use this recipe as a side dish with raw veggie crudités, raw crackers, or sweet potato wedges. It pretty much goes amazing with anything else savoury. A great dish for parties, friends, and picnics it never lingers too long and disappears rather quickly!
- (serves 2-3, double or even triple if you plan on sharing!)
- 2 medium-sized aubergines
- 1/2 a small shallot
- The juice of 1/2 lemon
- 3 TBLS extra virgin olive oil
- 2/3 tsp unprocessed sea salt (or to taste)
- 1/2 tsp smoked paprika
- Freshly cracked ground black pepper
- fresh pomegranate seeds and coriander leaves for decoration
Start by preheating your oven or (preferably) grill to 200C. Wash the aubergines, pierce them with a fork a few times (to prevent an explosion in the oven), and place them on a tray, under the grill. Grill for 15-20mins, turning once halfway through, or until aubergines are all soft and gooey inside.
In the meantime, finely chop the shallot and squeeze the juice of 1/2 a lemon.
Once fully grilled, place the aubergines on a chopping board, use a spoon to scrape out the soft gooey insides and discard the burnt skin. Place the aubergine insides, shallot and lemon juice in a bowl, stir well and add olive oil and salt while continuously stirring, alternatively just pop everything into a food processor and whizz for a few seconds. Adjust the flavour according to your preference. Decorate with fresh coriander leaves and pomegranate seeds. Enjoy!