Baba Ganoush is the ugly sister of hummus. It is one of those dishes that looks very humble, bordering on ‘unappetising’, but makes your palate sing with joy. Like hummus, this smoky aubergine spread is a staple of Arabic and Mediterranean cuisine and almost each and every country on the Mediterranean Sea (including Greece) has its very own version of it. All of them have one thing in common: a simple cooking method and clever spicing, elevating the humble aubergine to a delicacy level. This is best conveyed by the fact that the French have called their version of this dish “caviar d’aubergines”.
The best way to cook the aubergines is by charring them directly over a gas stove or a barbecue. Either of these two cooking methods gives the dish its signature smokiness. As the Greek islands have no gas and it is way too windy and cold for a BBQ (yes, even here it does eventually get cold-er), I have had to resort to using my grill-oven instead. If you are a lucky owner of a gas hob, get yourself a pair of kitchen tongs, pierce the aubergine in a few places beforehand and hold it over the naked flame, turning frequently until all sides are blackened and the inside gets all mushy. Baba Ganoush is best served at room temperature and it is one of those dishes that tastes best the day after, if you can stop yourself from eating it immediately.