My aubergine plants are heavy with fruit this month, and my favourite way to use them is in baba ganoush.
Baba ganoush is a Middle Eastern dish that is usually served as a dip or meze, but sometimes added to other dishes. To be honest, I often end up just eating it with a spoon!
I based my recipe on Paul Hollywood’s version, but made a few tweaks to make it spicier.
3 garlic cloves
½ onion, finely chopped
juice of 1 lemon
2 tbsp tahini
3 tbsp olive oil
1 tsp ground coriander
1 tsp cumin
½ tsp cayenne pepper
crushed black pepper, to taste
sea salt, to taste
chopped parsley for serving
Prick the aubergines all over with a fork and grill until the skins are charred and blacked and the flesh feels soft when you press it (this will take approximately 15-20 minutes, turning halfway through cooking). When cooked, set aside to cool.
Meanwhile, gently fry the onion and garlic over a low heat in a little olive oil. Be careful not to brown the garlic.
I like to add the garlic and onion mixture to a pestle and mortar along with the other ingredients (besides the aubergines) and mash together to infuse the flavours, but you can leave this step out if you wish.
Once cool enough, cut the aubergines in half and scoop out the flesh.
Place the aubergines flesh, garlic and onion, lemon juice, tahini, olive oil, dried spices and some salt and pepper to a NutriBullet or food processor and blitz until smooth.
Place in a serving dish and finish with a drizzle of olive oil, a crack of black pepper and sprinkle the parsley over the top.