Page 376 - YC Cooking School
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Preparing your aubergines
Don’t be alarmed if the skin burns in the oven. It adds valuable flavour so you want this to
happen. Remember to turn the aubergine every 20 minutes so that all sides come into
contact with the heat.
Add a little homemade mayonnaise
Most other recipes for baba ghanoush don’t mention mayonnaise, but Franck likes to add a
little mayo to his. The benefit of this is that it makes the end product smoother – plus it
helps it to hold together so it doesn’t drip off your chip or vegetable.
Chop the garlic finely
It’s far better to chop garlic by hand than to use the store-bought variety. It’s also an
excellent excuse to practise your knife skills.
Bring it all together with tahini
This interesting ingredient is essentially white sesame seeds ground to a paste or butter. It
has a great depth of flavour and is frequently used as a binding agent in Middle Eastern
cuisine.
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