Baba ganoush, curry leaf oil and pine nuts

PT3H

First published in 2022
Share recipe

Ingredients

Metric

Imperial

1

Heat the oven to 200C/gas mark 6

2

Trim the top off the garlic bulb to reveal the cloves inside. Season with a pinch of salt and a tablespoon of oil, wrap in tinfoil, then roast for 35 minutes until nicely softened and golden

3

Set aside to cool completely, then squeeze the head to release the roast cloves from the papery skins and discard the skins

4

Grill the aubergines on either a BBQ or an open gas flame. Pierce each aubergine several times with a sharp knife and set it over the flame. You want to grill the aubergines on each side until totally charred and soft. Once grilled, set over a colander in the sink for an hour

5

Once cool, peel and discard the skins. Return the aubergines to the colander and press down with a ladle to extract as much of the bitter liquid as possible

6

Blend aubergine with the lemon juice, tahini, miso, fresh garlic, roasted garlic and salt until completely smooth. Taste - you may want to add more lemon or salt, depending on the size of your aubergines

7

To make the curry leaf oil, blend 10g of curry leaves together with 300ml of oil and transfer to a small saucepan. Bring to a simmer for 5 minutes and then set aside

8

Once cool, strain and discard the solids. This will make more than you need but is a great thing to have in the fridge!

9

Toast the pine nuts by setting a small pan over a medium heat. Add the pine nuts until golden brown, tossing occasionally - about 5 minutes. Set aside to cool

10

In a small pan, heat the remaining 300ml vegetable oil to 180c. Fry the remaining curry leaves for a minute or two until slightly transparent and crisp. Transfer to a plate lined with a kitchen towel

11

Smooth the baba ganoush onto a plate, ensuring there's a well in the middle. Pour in the curry oil and garnish with the toasted pine nuts and curry leaves

First published in 2022
Share recipe