Super Smoky Babaghanouj

If you loved my version of Baba Ghanouj with yoghourt then you must check out this gorgeous smokey version that Francesca has created as part of this month’s Cookbook Guru.
Leah

ALMOST ITALIAN

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Just as Autumn begins to turn cold and hints at what’s to come, we light our first wood fire and the family menu begins to change. Stock simmers gently on the stove, Anzac biscuits are made, hearty lentil dishes re- appear and eggplants dishes are back on the menu. During the eggplant ( aubergine) season, when they are large, cheap and white fleshed, I am secretly pleased to find a morning fire that is almost spent- save a few red coals and ash. The eggplants are thrown straight onto the coals- and the door to the wood heater is left open.This works equally well in a corner of an open fire.  After some time, I return and flip them over. Super smoky Babaghanouj is on the way.

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After retrieving the charred, blistered eggplants from the fire, slit them open and place in a colander over a bowl to drain. Lunch is some hours away but the flavour base is ready. 

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