Baba Ghanoush (Aubergine Salad) is a traditional Palestinian recipe for a classic spiced aubergine (eggplant) paste served as a starter with crusty bread. The full recipe is presented here and I hope you enjoy this classic Palestinian version of: Baba Ghanoush.
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Baba Ghanoush, literally 'aubergine salad' represents a family of Middle Eastern dishes primarily made from aubergine and flavoured with various spices. Similar dishes are also made in Greece, Turkey (includes olive oil and lemon juice), Russia (where tomatoes are used) and India (where coriander leaves are used).
Use a fork to prick the aubergines, then bake at 200°C (400°F/Gas Mark 6) until they shrink & collapse (about 1 hour).Then leave to cool.
Skin the aubergines, chop finely, then remove the seeds by passing through a sieve. Add all the remaining ingredients (except the Tahini) and mix thoroughly together. Stir in the Tahini and add your choice of the additional ingredients/seasonings listed above to give the spread a kick.
Serve chilled, drizzled with olive oil and accompanied by crusty bread or warmed pita bread.
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