Читать книгу Rose Elliot’s New Complete Vegetarian - Rose Elliot - Страница 93

In this Middle Eastern dip the intense, subtle flavour of the aubergine blends with the rich, earthy taste of the tahini (sesame cream) and the texture is substantial without being heavy. I love it, especially the smoky version, see opposite. It looks beautiful in a shallow bowl, its pale surface swirled with golden-green olive oil. Serve with warm pitta bread, thin crisp flatbread and colourful raw vegetables and olives.

SERVES 4

2 aubergines (about 450g (1lb))

2–3 tbsp extra-virgin olive oil

2 heaped tbsp tahini

2 tbsp lemon juice

1 large garlic clove, crushed

salt and freshly ground black pepper

TO GARNISH

extra olive oil, to swirl

a scattering of toasted sesame seeds

a little chopped flat-leaf parsley

Halve the aubergines, removing the stems. Rub them lightly with a little of the olive oil and place on a baking sheet.

Bake at 200°C (400°F), gas mark 6 for about 25 minutes or until they can be pierced easily with the point of a sharp knife. Cool.

Chop the aubergine flesh as finely as you can, then mix it with all the other ingredients. Alternatively, blend the aubergine, remaining oil, the tahini, lemon juice and garlic together until fairly smooth. Season with salt and pepper, then chill in the fridge.

To serve, spoon the baba ganoush onto a plate or shallow dish, swirl some olive oil over the top and sprinkle with sesame seeds and chopped parsley.

VARIATION