[5 ingredients]

From Stonesoup

I’ve written the recipe for indoors cooking over a gas flame, but feel free to char your eggplant over a wood fired barbeque for the ultimate experience.

The quantities below are just a guide. Every time I make baba, I tweak with a little more or less lemon and tahini so please feel free to do the same. You often see natural yoghurt in baba recipes, but since I started making it without, I’ve had much better results.

The other trick is to roughly chop the cooked eggplant, rather than pureeing in a food processor. The texture is so much more rustic and it saves on washing up. Win-win!

2 medium eggplant (aubergine)
2 – 3 cloves garlic, peeled & crushed to a paste
3 tablespoons tahini
3 tablespoons lemon juice

1. Char eggplant directly over a gas hob, turning occasionally until they are super soft and the skins are blackened.

2. Place in a bowl and allow to cool.

3. Cut each eggplant in half lengthwise. Using a spoon, scoop out the soft flesh and discard the blackened skin. It’s ok to leave a few bits of charry skin in for flavour.

4. Coarsley chop the flesh until it is like a chunky puree. Place in a clean bowl.

5. Stir in garlic, tahini, lemon. Taste and season. It may also need a little more tahini and/or lemon. Best served warm or at room temp.

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