In some parts of the world the aubergine is called eggplant. I live in England, so in this article, I am going to refer to it as ‘aubergine’.
What’s not to love about the aubergine! When picked raw it has a sort of spongy, proud texture. It comes in lots of different colours and varieties and is used in a myriad of different dishes all around the world. The aubergine collapses on cooking to create a ‘meaty’ or ‘creamy’ consistency (a creamy texture is often found in Asian varieties and a meaty texture in European varieties).
Today, I am sharing my Baba Ganoush recipe – Trinity’s Conscious Kitchen style.
Baba ganoush is perfect for eating as part of a mezze plater; with a salad; as a baked potato filling; dunking with carrot or celery sticks; or scooping up with flatbreads or crackers.
Traditionally, the aubergine would be baked or grilled over an open flame before peeling. That makes it soft and gives it a smoky taste. However, I am not baking mine over an open flame in the recipe. Instead I am keeping it simple and doing what I usually do – cooking it in the oven.
I add a hint of smoked paprika, to give it that perfect smokey taste.
I bake my aubergine until soft. If your aubergine is quite watery (as most of them can be) then it’s best to drain off quite a bit of the excess water. If there is too much water, then you won’t get it to creamy up as well as you might like. I use a colander or sieve and let it drain out for a minute or two. You could also squeeze it out by hand if you prefer. A little water will be fine (you just don’t want loads).
OK my mouth is watering – let’s make this together!