May 11, 2012
If you’ve got an old aubergine kicking about, or you’re in a dipping kind of mood, or like me, you just really really like aubergine, then make this, it be right nice, and it takes only 5 minutes.
As an ex-smoker, I love this smokey, so the best way to cook your aubergine’s I think, is on the barbecue, or if you don’t have one of those, over your gas ring.
Cremate them, honestly, it’s the best way. And they are nicely charred, soft, and semi falling apart, turn off the gas and pop them (be careful, they will be hotter than the sun), use tongs, in a plastic bag. Tie the bag and leave them for a few minutes. The steam will help loosen the skins.
Now, if you have a food processor, put the aubergines in, with the skin of the one of the aubergines for that lovely smokiness.
If you don’t have a food processor, either use a potato masher, or an electric whisk to pulp the aubergines.
Now all it requires is a couple of crushed garlic cloves, a squeeze of lemon juice, two big spoons of tahini, two big pinches of salt and pepper.
Now, it could look a little like baby sick, so tart it up a bit; I’d place it in a lovely Eastern European bowl, with a drizzle of oil, some toasted almonds or sesame seeds sprinkled on top. Or even better, finish with pomegranate seeds. Like jewels on a velvet blanket. Serve with flatbreads, lamb, parsley salad or crudites, basically treat it like hummous.