Aubergine and sesame pâté (Baba ganoush)

This is a delicious Middle-eastern creation, which I love. The aubergine and sesame seeds seem to be made for each other. Interestingly, both these foods are among the first crops ever to have been cultivated.

 

Occasionally, you can find jars of aubergine in brine and if you drain it well, it can be used for this pâté if fresh ones are unobtainable.

 

Serves 4 for a starter

 

1 medium aubergine

2 tbsp tahini

1 tbsp lemon juice

1/2 tsp dried, minced garlic

 salt and pepper

 olive oil

 sesame seeds

 

Method:

• Chop off the stalk and cook the aubergine. The quickest way to cook it is on your toaster, but if you have an oven, you can put it in that for 20 minutes or so. If you have neither oven nor toaster, put it in a dry frying pan over a low heat turning it occasionally. 
• When it’s completely cooked, you should easily be able to stick a toothpick into it. Don’t be impatient – the recipe won’t work if the aubergine is underdone and it doesn't matter if the skin chars a little – just scrape that bit off: it adds a delicious, smoky flavour.
• Let the aubergine cool and then dice it very finely, using a large knife. Scrape it into a mixing bowl.
• Add the tahini, lemon juice and garlic. Blend all the ingredients together with a broad-bladed knife or a fork. Season with salt and pepper.
• Transfer the pâté to a suitably-sized serving dish and smooth it down. Drizzle olive oil over the top and sprinkle with sesame seeds. Leave it for a few hours before eating, so that all the flavours can combine. 

 Variations:

•  Add 1/2 tsp gound cumin.
• Add 1/4 to 1/2 tsp cayenne. 

Mock Caviar

I may have mentioned that aubergines are one of my favourite vegetables and this recipe makes the most of their unique flavour. Russian in origin, it’s usually popular, although very conservative eaters find its taste and texture too unusual for comfort. The secret of success is to ensure that the aubergine skin is thoroughly charred – this is what gives it its distinctive, smokey taste.

Serves 4 as a starter

 

1 medium aubergine – about 250 g (8 oz)

1/2 tsp dried, minced garlic

2 tbsp olive oil

1 tsp lemon juice

salt and pepper

Method:

• Char the aubergine over a hot flame. The easiest way to do this is on your toaster, if you have one, using kitchen tongs to reposition it until all the skin is blistered and black. Lacking a toaster, you can hold it in your tongs or on the end of a fork or put it under the grill. At the end, the aubergine should be cooked through. If it isn’t (test with a toothpick) lower the heat and cook it a little longer
• Once it’s ready, cut the aubergine in half and carefully scrape the flesh away from the skin (which you don’t use), put it into a bowl and mix it to a purée with a broad-bladed knife or fork.
• Now add the olive oil, lemon juice, salt and pepper and blend thoroughly.
• Scrape into a crockery bowl and serve when it’s thoroughly cooled.