How To Make Baba Ganoush

The ingredients we need for that are three aubergines, two cut cloves of garlic, the juice of one lemon, three tablespoons of tahini paste, four tablespoons of olive oil, and some salt and pepper. And at the end, we're just going to garnish it with some pomegranate seed. So, the way to do it is first of all, we're going to burn the skin off an aubergine.

And we do it over a naked flame, and we literally just blister it until it's soft on the inside and blistered on the outside. And the reason why we do it is because it gives it a really smoky flavour. And here, in good style, is one which we've done earlier, which Flip is going to now just prepare for you.

So, she's going to take the skin off, and then while she's doing that, into the ball, we're going to crush one clove of garlic. Here we go. Just like peeling off a roasted pepper.

It's good - that machine. If you take the internal seeds out, I think I must be going to get them all out, and then just break it up into the ball. There will be some skin still left on, but you don't need to worry about that.

Now, we're going to lightly mash this with a fork. Add a little bit of salt, quite a large pinch, actually, and some pepper. We've put some olive oil in, yeah? Four tablespoons.

I think we should use that now, and then to finish it off, we use a hand blender, just to make the puree. Lovely smell. Beautiful texture.

Mix it? Yeah. Taste it? Would you like to? I'd love to. Am I allowed to do that? Always taste as you go.

Is it all right? Oh, it's delicious. And you're going to serve that with some crackers. Yeah.

Some little flat breads. Drizzle some olive oil on the top now. Nicely done, Flippy.

A few of those, drizzle that, and that's how you make baba ganoush.
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