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morsels45 said

Baba ganoush

Smoked aubergine and tahini, with a pool of oil on top.

Baba ganoush
Photo: Breville USA, CC BY 2.0, via Wikimedia Commons. A photo of the dish, not of these exact recipes.

That was somebody else’s answer. Yours takes about twenty seconds: a handful of either-ors, then one dish.

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How to make baba ganoush

2 genuinely different takes — a classic, and a faster or lighter route. The same ones the app hands you once you have decided.

Charred over a flame

40 minutes · serves 4 · Medium

What you need

  • 2 aubergines
  • 3 tbsp tahini
  • 1 lemon
  • 1 garlic clove
  • Olive oil
  • Pomegranate seeds

What you do

  1. 1Burn the aubergines whole over a gas flame or under a fierce grill until the skin is black and they have gone soft. Twenty minutes, turning.
  2. 2Rest them in a bowl under a plate, then peel. Leave the flesh in a sieve for 15 minutes — the bitter water needs to go.
  3. 3Chop rather than blend, so it keeps some texture. Fold in the tahini, lemon, crushed garlic and salt.
  4. 4Spread it wide, pool oil in the middle, scatter pomegranate.

Oven, no drama

45 minutes · serves 4 · Very easy

What you need

  • 2 aubergines
  • 3 tbsp tahini
  • Lemon
  • Garlic
  • Olive oil

What you do

  1. 1Halve, score and oil the aubergines. Roast at 220C for 35 minutes until collapsing and brown.
  2. 2Scoop the flesh, drain it, chop it.
  3. 3Tahini, lemon, garlic, salt. Oil on top.