Cumin-scented baba ghanoush

Prep time: 35 mins Cook­ing time: 12 mins

Friday - - Leisure -

2 large aubergines 1 tbsp ground cumin 1 green pep­per, de­seeded and finely chopped 1 small onion, finely chopped 1 ripe tomato, finely chopped 2 gar­lic cloves, crushed small bunch of fresh pars­ley, finely chopped 1 le­mon, juiced 2 tbsp pome­gran­ate mo­lasses 50g wal­nuts, roughly chopped

1 Place the aubergines di­rectly over a naked gas flame and cook over a medium heat for 10–12 min­utes, turn­ing oc­ca­sion­ally, so they are chargrilled evenly. The skin will blacken and start blis­ter­ing and the aubergines will be­come soft. (Al­ter­na­tively, you can bake the aubergines in the oven for 20 min­utes at 200°C fan/gas mark 7, but the flavour won’t be quite the same.)

2Once

cooked, place the aubergines in a strong plas­tic bag and al­low them to sweat for around 20 min­utes, which will make them eas­ier to peel.

3Peel

and chop the aubergines, plac­ing flesh into a sieve and dis­card­ing peel and any un­cooked pieces. Place sieve over a bowl, and gen­tly press down to re­move as much liq­uid as pos­si­ble. (Don’t be tempted to purée the aubergines.) Dis­card the liq­uid.

4Tip

the aubergine flesh into a large bowl and, us­ing a fork, com­bine with the cumin, pep­per, onion, tomato, gar­lic, pars­ley and le­mon juice. Sea­son to taste. Driz­zle with the pome­gran­ate mo­lasses, sprin­kle with wal­nuts and serve.

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