This Mediterranean dish is popular in Israel, served as a side salad along with pita and other dishes.
Aubergine Chatzil חָצִיל
Olive Oil Shemen Zayit שֶׁמֶן זַיִת
Salt Melach מֶלַח
Paprika Paprika פַּפּרִיקָה
1. Wash aubergine, and with a fork, make small holes in the skin to let the air escape as it cooks. Place the whole aubergine, uncut except for the holes, on a baking tray and place in an oven at 200 C / gas mark 6 oven for an hour or more, until the skin begins to char and shrivel. The insides should be very soft.
2. Remove from the oven and cool until you can handle it. With a fork, open the aubergine, and pull out the flesh into a bowl. You might need to use the fork to scrape the inside of the skin. Do this over the bowl, so that you collect any natural oils which escape.
3. Drizzle with a small amount of olive oil, and season with salt and paprika. Using the fork, whip the mixture until it becomes smooth. Can be served warm or chilled.
Optional – Some people like to add mayonnaise instead of olive oil to the final mixture, this makes the babaganoush creamier with a bit more tang. Try it out!