After charring some aubergines directly on the coals of our wood oven, we mashed up the smokey flesh with some wood roasted garlic, sautéed onions, paprika and cumin. Finished off with a generous helping of chopped parsley, sea salt and extra virgin olive oil, this baba ganoush tasted delicious and was served with warm cumin flatbreads. It tasted even better the next day as the flavours had time to settle.
Four medium aubergines
1 tablespoon tahini paste
1 bulb of garlic
Two white onions, chopped and sauteed
1 teaspoon ground cumin
1 teaspoon ground paprika
Bunch of parsley
- Pierce each aubergine and place directly on BBQ coals / wood oven coals. Keep turning every minute until the skins are all black. This should take around 10-15 minutes, but could vary depending on how hot your embers are. Ensure the aubergines are cooked through by inserting a knife and checking.
- Wrap the garlic in foil and place on the coals.
- The above steps can be done in a conventional oven at 200 degrees C. The aubergines and garlic should take around 30-40 minutes, but check to make sure they are cooked through before removing.
- Remove the aubergine skin carefully and mash up the flesh with a fork.
- In a pestle and mortar, make a paste from the roasted garlic (squeezed out of its skin), tahini, and a pinch of sea salt.
- Add the above to the aubergines, along with the ground spices and sauteed onions.
- Finish with some chopped parsley, extra virgin olive oil, and additional seasoning / spices to your taste.