The best Baba Ganoush I’ve had is in Sydney from Jasmin at Lakemba. I have no idea of the secret recipe that they use, but I’ve been experimenting, looking online and through all my recipe books and come up with this version.
clove of garlic
The first step for successfully authentic baba ganoush is a fire. Without a flame, you won’t achieve the required smoky flavour. The easiest way without a woodfire oven is to place the eggplants direct onto the gas burner and turn it as it chars the skin and roasts.
After being roasted on the flame, cover the eggplants in foil and pop into the oven for about 10minutes more to further steam and cook through.
Remove the skin from the eggplants and chop it finely. I prefer to chop than whizzing in a food processor as gives a more rustic texture and doesn’t blend the seeds into the baba ganoush (which can make it bitter). Use a fork instead to break it down further if you like it more smooth.
Next, add ½ to 1 clove garlic chopped finely. The quanitity will depend on how strong the garlic is you are using, and how big the clove is. Suggest starting off with ½ clove and taste it. You don’t want a discernable taste of garlic, just a hint of flavour.
Mix through a tablespoon of tahini and a tablespoon of plain yoghurt, a good pinch of salt and a slurp of olive oil and a squeeze of lemon juice (from ½ lemon). Yoghurt is not used in some versions of Baba Ganoush but I prefer it as it adds a lightness to the mix and enhances the flavour significantly.
Taste and add in more lemon or more salt (or garlic) as you think it needs it.
Drizzle with a tiny bit of olive oil to serve.