Taking inspiration from an old traditional Jewish recipe from Bessarabia (modern day Romania) I've altered this dish to my own taste, the secret being white aubergines (if you can get them) to get the perfect creamy aubergine dip, and only 6 ingredients!
Serves 3
Takes 35 minutes (15 prep, 20 cook)
3 large aubergines
1/4 of a red onion
3 tbsp of olive oil
3 tbsp of lemon juice
1 tsp of salt
1/2 tsp of pepper
NOTE: to make this dish into baba ganoush, add a tablespoon of tahini with the onion etc.
Turn the grill to 200C.
Cut the aubergines in half, making sure to leave the stalks on, and lay the halves cut side up on a baking tray so as to seal in the juices. Grill them for 10 minutes before turning them over and grilling them face down for a further 10 minutes. After 20 minutes under the grill, they should be squidgy when pinched with a pair of tongs.
As the aubergines grill, dice he 1/4 red onion as finely as possible and set aside for later.
Place the aubergines directly from the tray of the oven into a mixing bowl and cover with a plate for 5 minutes. This will make the aubergines sweat and make it easier to remove the skin, but will also retain all the juices for the dish.
When the five minutes us up, use a pair of wooden rings to hold onto the stem and a tablespoon to remove the flesh. Discard of the skins as they cause bitterness in the dish.
Using a hand held whisk, work at the aubergine until it becomes a smooth paste.
Add the onion, olive oil, lemon juice, salt and pepper (plus tahini if you are making baba ganoush) to the mixing bowl and thoroughly combine them with the aubergine using the hand held whisk.
I would recommend to serve it while it is still hot, but it can also be cooled and served cold.
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