Tomatoey baba ghanoush, 30p (VG/V/DF/GF)

Baba ghanoush is a popular Middle Eastern dish, often served as a dip with flatbreads or pitta. I sometimes add cooked chickpeas to mine for a simple, flavoursome supper, or toss it through pasta with fresh mint for an easy lunch. I highly recommend cooking the aubergines over an open flame for a deep, smoky intensity – I hold mine over a medium gas hob with a pair of barbecue tongs and my sleeves rolled up – although charring under the grill is nearly as good. For the accompanying toasted pittas, slice pitta breads through the middle then cut into triangles, brush with a little oil and pop under the grill for 4 to 5 minutes until crispy.
Serves 4 as a snack at 30p each

1 large aubergine, 70p

1 fat clove of garlic, 2p (35p/2 bulbs, Basics)

1 tablespoon oil, 2p (£3/3l)

A pinch of cumin, seeds or ground, <1p (80p/100g, Natco or KTC brand)

juice and zest of ½ a lemon or 1 tablespoon bottled lemon juice, 3p (55p/250ml)

1 x 400g carton or tin of chopped tomatoes, 35p (35p/100g)

A couple of stems of fresh coriander, 8p (80p/28g bunch)
Chop the stem off the end of the aubergine and pierce the skin all over with a fork or sharp knife.

Cook under a hot grill or over a low open flame for 10 minutes, turning to char the skin on all sides – this is where the flavour starts to kick in…

When the skin is starting to blacken and blister, carefully remove the aubergine from the heat. Allow it to cool for a few minutes before handling, then cut the aubergine in half. Spoon the flesh from the skin into a small non-stick saucepan or frying pan.

Peel and crush the garlic, or chop very finely, and add to the aubergine along with the cumin. Soften on a low heat for a few minutes, then add the chopped tomatoes. Stir and cook until heated through. If you have a small powerful blender, sling the lot in with the charred aubergine skin and pulse for a moment for a deeper, intense flavour.

Finely chop the coriander and stir through just before serving. Finish with the oil and lemon juice, and a pinch of salt.

Jack Monroe.

Twitter: @BootstrapCook

Instagram: @MxJackMonroe

This recipe first appeared in my cookbook, A Girl Called Jack, available here. Photo by Susan Bell.

My new book, Cooking on a Bootstrap, is now available to order HERE.

This blog is free to those who need it, and always will be, but it does of course incur costs to run and keep it running. If you use it and benefit, enjoy it, and would like to keep it going, please consider popping something in the tip jar, and thankyou.

13 Comments »

  1. Oh! This looks delicious. I have all the ingredients in stock so guess what I’m making tomorrow. Well done Jack, thanks for sharing x

  2. Hi! I think you are wonderful. I am inspired by you and your work. You’re a beautiful person, inside and out, and don’t let the negative comments get to you. Stay strong 🙂

  3. any ideas on how well this travels? (if I want to cook it at home, and take it in a box for lunch, and heat it up in a microwave?)

    Love the recipes.. btw.. you always do stuff that I wouldn’t have thought of doing…

  4. You are an absolute legend Jack. Thank you for ask the time and trouble you take to share your wonderful recipes 👍🏻💛

  5. Thank you for all these inspiring recipes! Heard on Twitter about the horrible comments that sometimes hit your filters here. So sorry. 😦 Thank you for persevering.

  6. I made this some weeks ago and was very tastsy!! xxxxxx

    > Objet : [New post] Tomatoey baba ghanoush, 30p > >WordPress.com

    Jack Monroe posted: “Baba ghanoush is a popular Middle Eastern dish, often served as a dip with flatbreads or pitta. I sometimes add cooked chickpeas to mine for a simple, flavoursome supper, or toss it through pasta with fresh mint for an easy lunch. I highly recommend cooki”

Leave a Reply to To be a man Cancel reply