There is no hard and fast rule for baba ghanouj (baba ganoush) and the recipe may vary from person to person. It may be smooth and silky, thick and chunky, combined with tahini, pine nuts or herbs but it’s always delicious and you never know what you’re going to get. Most markets in Israel have have a variety of aubergines (chatzilim) and today we give you the basic recipe. Adapt it to suit yourself, your mood and the occasion. Aubergines, done on a fire, are known as al ha’esh in Israel and give a smoky flavour but baked at 250 C for about 45 minute, they will give a more gentle taste.  Cool and peel and then use.

BABA GHANOUJ WITH TAHINI

Ingredients

• 2 medium aubergines – you need about 500 – 750 g
• 2 cloves garlic, crushed
• 2 tsps lemon juice, plus more to taste
• Sea salt to taste
• 100 ml pure tahini (not bought tahini dip)
• 1 tsp finely diced parsley

Method

• Roast the aubergines and put in the bowl of a food processor.
• Add the garlic, the lemon juice, the salt and the tahini and process to desired consistency.
• Season with additional lemon juice and salt to taste.
• Transfer to bowl, garnish with parsley and serve with wedges of pita bread.