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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.
Print Recipe
Prep Time 5 minutes
Cook Time 35 minutes
Resting Time 4 hours
Total Time 45 minutes
Servings: 4 people
Cuisine: Middle Eastern
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 medium aubergine
  • 1.5 Tbsp tahini
  • juice of ½ lemon
  • 2 cloves garlic chopped
  • 1 .5 cup broad beans
  • 1 Tbsp chopped parsley or mint
  • 1 tsp toasted cumin seeds
  • 1 tsp black peppercorns
  • To serve:
  • Olive oil
  • ½ tsp smoked paprika
  • 2 spring onions finely chopped
  • Salt and pepper

Method
 

  1. Put the aubergine onto a BBQ rack and cook slowly until soft, turning it regularly.
  2. 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.
  3. When the aubergine is cooked through, put it on plate and let it cool completely.
  4. 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.
  5. Scoop the aubergine flesh into a food processor.
  6. 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.
  7. 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.
  8. 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.
  9. 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.