Yep, OK, so there is no such thing as Mama Ghanoush, and I’m just being really silly. But if Baba Ghanoush translates as ‘beloved of Baba’, then the title is apt, as this recipe is much beloved by one’s Mama. And the two recipes ARE awfully similar: smoky mashed vegetables with tahina and garlic…
Ingredients (for a party bowlful):
- 6 courgettes, washed and topped
- olive oil (a splodge, followed by a splodge further on)
- 6 cloves garlic, peeled and sliced
- 2 teaspoons roughly cracked coriander seeds
- salt and coarse ground black pepper
- 3-4 large tomatoes (squidgy ones will do)
- 2 tablespoons tahina
- juice + zest of one large lemon
- handful of fresh coriander
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
So all you do is to… Halve the courgettes lengthways, place them in a roasting tray and drizzle them with a little olive oil. Sprinkle the garlic, coriander seeds and salt and pepper over the top, and then bake uncovered at gas mark 4 (180C) for around half an hour or until the corgis* are tender. Allow them to cool a modicum.
Once the vegetables are cool enough to handle, pop them in a blender (or chop them if making this by hand), garlic and all, and blend along with the tomato, tahina, lemon, coriander and spices. After a couple of minutes drizzle in some olive oil so that the mixture emulsifies a little.** You will probably need to do this in two batches if you wish to avoid oily overflow mayhem. Season to taste, and serve with warm dippy bread or crunchy croutons.
*no, not an auto-correct classic, but rather greengrocer-speak. In the hope that adding the odd bit of vernacular will enhance one’s street cred.
**As the daughter of a paint chemist I have to confess to a weakness for edible emulsions. Watch this space…