Baba Ganoush (Aubergine Chutney)

This is simply delicious.
Sometimes, cooking with minimul ingrediets without any complex techniques can taste so comforting. This is one of those recipes.

I recall many moons ago watching Rachel Allen make this, and I thought to myself…this is fantastic to put into Potato Curry!
It’s there, oh it’s there…but you won’t even know!
Great for fussy eaters and the best thing of all you won’t need to compromise on the taste.

That’s just one way of eating it.

Baba Ganoush is a somewhat ‘paste’ you can use for dipping purposes or even spreading…on toast or in a Sandwich.

I don’t have a set measurement for this as it’s so simple and doesn’t require much effort. So it’s suited for your pallet as you get to control how much or how little.

The What:

  • 1 Medium/Large Eggplant, cut in half length way.
  • Salt & Pepper to taste
  • Olive Oil
  • Couple of cloves of Garlic
  • Pinch of Sugar (optional)
  • Lemon Juice

The How:

  • Preheat the oven to 170/180 Degrees Celsius.
  • In an oven proof dish lay the Aubergine skin down.
  • Sprinkle Salt and Pepper.
  • Drizzle Olive Oil.
  • Pop in the Garlic.
  • Into the oven it goes for 30-45 minutes
  • Half the way through flip them over.
  • You’ll know when it’s does when you prick a fork into it with ease.
  • When it’s done, you can let it cool down for a couple of minutes.
  • Then scoop out the flesh pop into into a blender along with the Garlic.
  • To it add Lemon Juice, also have handy some Olive Oil, Salt, Pepper and Sugar.
  • Whizz everything up, do a taste taste, add anything you require at this stage.
  • It should taste, creamy with a bit of a kick and a slight zing.

It’s Ready to Eat, Share and Enjoy

It tastes best when it’s warm.

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