Baba ganoush with broad beans
Baba ganoush is really easy to make, particularly during the Summer when, after a BBQ, you can leave a couple of aubergines over the burned-down charcoal to cook slowly. Alternatively, you can bake them in the oven – but you won’t get that special smoky flavour. This Baba ganoush with broad beans is perfect for garden parties, picnics, trips and laid-back Summer lunches.
Ingredients
Method
- Put the aubergine onto a BBQ rack and cook slowly until soft, turning it regularly.
- Alternatively, preheat the oven to 180°C. Rub the aubergine with oil, put it on a baking tray and bake for about 30-40 minutes.
- When the aubergine is cooked through, put it on plate and let it cool completely.
- Blanch the broad beans in boiling water or steam them for 5 minutes, then rinse with cold water. Pop the beans out of the white membrane into a bowl, and set aside.
- Scoop the aubergine flesh into a food processor.
- Using a pestle &mortal, crush the peppercorn and the toasted cumin seeds. Add this mixture to the aubergine together with the tahini, garlic, lemon juice and parsley or mint.
- Pulse until you get a creamy mixture. Taste, season with salt and pepper, then add most of the broad beans and pulse for a few seconds until you get a slightly textured cream.
- Taste again and adjust the ingredients to your liking (you might want to add more lemon juice, salt etc). Transfer it to a serving bowl.
- Just before serving, drizzle with a drop of olive oil – then sprinkle some paprika on top and scatter the remaining broad beans over it, together with some spring onions. Garnish with mint leaves.