The Genie of the Dish
It had me right from the name. Baba ganoush. There’s something impossibly magical about it. “Baba” conjures to mind Ali Baba – “ganoush” sounds like “whoosh” – its name is like a genie – a mystical and wondrous thing emerging from the smoke. Its taste is too.
It’s the smoky flavour, caused by blackening the skin of the aubergene, that for me is the enchantment of this dish. The alchemy of combining the tastes of grassy aubergine, smoke, nutty tahini and the acid of the lemon juice creates an elixir that in France is called, without exaggeration, “caviar d’aubergene”.
The spiritual connection with caviar has lead me in the past to serve this dish on blinis, with great sucess. And because I already having a barbecue going to blacken the aubergine, I like to roast some peppers as well and serve them with the baba ganoush. Mischiveously, the peppers do a bit of a disappearing act when you char them, so do three times as many as you think you’re going to need. They keep well anyway, in the fridge, under a slick of olive oil.
Serve with flatbread to dip or on blinis. You can also use as a side dish for grilled chicken or lamb. Or, do what I do; keep a big bowl of baba ganoush in the fridge, and dip into it anything that’s less runny than it is. Including fingers.
Baba Ganoush with Roasted Red Peppers
For the Roasted Red Peppers: