Baba Ghannoush
An Original Recipe by Not Quite Nigella
Preparation time: 5-8 minutes
Cooking time: 15 minutes
- 2 large firm eggplants (look for heavy, firm eggplants, about 1kg/2lbs total)
- 2-3 garlic cloves (depending on how garlicky you like it)
- Juice of half a lemon
- 4-5 tablespoons extra virgin olive oil plus a little extra to drizzle at the end
- 1 tablespoon tahini
- Seeds from half a small pomegranate
- Salt for seasoning
- Sumac
Tip: this recipe doesn't make a lot of baba ghannoush, considering how delicious it is. I'd actually recommend doubling this but I've left it at the smaller quantity in case you are a bit nervous about doing the eggplant on the open flame for the first time. I guarantee the second time you make it you'll probably double or triple the recipe it's that good!
Step 1 - Place the eggplants directly on a gas flame on high. Allow it to become charred on the outside - this can take around 15 minutes and the outside will look totally black and charred. Turn with tongs and be patient and resist the urge to take it off earlier. This is how you get the distinctive smokey flavour. Take a peek inside and you can see the the inside is creamy and soft but not burnt so don't worry. Pinky swear ;)
Step 2 - Remove the eggplant from the burner and allow to cool for 10-15 minutes. Meanwhile get the rest of the recipe ready. Peel the garlic cloves and place in a food processor. Add the lemon juice, oil and tahini. Remove the black charred skin from the eggplant and place the soft flesh in the food processor. Blend until smooth and silky. Add salt and taste. Add more lemon juice, oil or tahini if it needs it.
Step 3 - Serve in small individual bowls with a drizzle of oil, sumac and some pomegranate seeds.
Pita Bread from scratch!
Makes 6 pita breads
- 3 cups bread flour
- 2 1/4 teaspoons active dry yeast
- 1 1/4 cups warm water
- 2 tablespoons oil
- 2 teaspoons fine salt
- 1 teaspoon honey
Step 1 - Mix the flour and yeast well together. Then using a dough hook or your hands add the water, oil and honey and knead together. When it has just combined add the salt and (you don't want the salt to come into direct contact with the yeast as it can inhibit yeast growth). Allow to rise for 1 hour in a warm area.
Step 2 - Preheat oven to 275C/527F or the hottest it will go. Have a pizza stone in the oven or an oven tray that is heating the entire time. For the pita to puff up the oven and the pizza stone or tray needs to be very hot.
Step 3 - While the oven is preheating, divide the dough into six balls and place on a lightly floured surface and cover and allow to rest for 15 minutes. Then flour the surface again and roll out the balls into circles. Gently carry two round to the oven and bake each for 3-4 minutes until they puff up. Using tongs gently turn over and bake for another minute or two.