Oma's baba ghanoush
Oma, one of my favourite restaurants in London, serves what they consider to be 'Greek-ish' food. Baba ghanoush is Middle Eastern but you find it in Athens, and it works well with all the other dips so popular at the Greek table. Oma's is the best I've eaten.
Overview
Prep time
15 mins
Cook time
2 hrs
Serves
1 large bowl
Ingredients
For the confit garlic
1 garlic bulb
150ml neutral oil
For the aubergines
2 large aubergines (about 400g each)
2 tbsp finely chopped parsley, plus extra to serve
20ml olive oil
20ml lemon juice (or to taste)
extra-virgin olive oil, to serve
For the tahini sauce
50g tahini
25g plain Greek yoghurt
lemon juice, to taste
Method
Step
The confit garlic will be used twice in this recipe, so start with it. Peel every clove of 1 garlic bulb and put them in a small saucepan with 150ml neutral oil. Heat, but don't let it start to boil. Immediately turn the heat right down and cook low and slow. It takes about 1½ hours for the garlic to become completely soft. Take the cloves out of the oil, transfer to a bowl and mash. Cover with cling film. (You can save the oil for another dish.)
Step
Heat the oven to 190C/180C fan/gas mark 5. Holding 2 large aubergines using tongs or a large fork, scorch them in the naked flame on your hob. (You can do them one at a time.) Transfer them to a rimmed baking tray and cook in the oven until completely soft, about 15 minutes. Put them in a bowl, cover with cling film and let them cool.
Step
Peel and discard the aubergine skin. Chop the flesh to a rough purée. Add 30g confit garlic, along with 2 tbsp finely chopped parsley, 20ml olive oil and 20ml lemon juice. Season.
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