Babaganoush
Ingredients
1 medium to large eggplant (aubergine)
1 teaspoon of cumin seeds
1 teaspoon of coriander seeds
1 clove of garlic
75 grams tahini
75 grams olive oil
50 ml water
Half teaspoon salt
Juice of 1 large lemon
Method
The smoky flavour of babaganoush is developed by placing a whole uncooked eggplant directly onto the gas flame of your stove top. Turn the flame on full and let the eggplant cook until it is charred on the underside then turning it over with a pair of kitchen tongs repeat the process on the other side. You will find the peeling process to come easier if the eggplant is well charred, so don't pull it off the stove too quickly.
Once this is done, put the charred eggplant aside in a bowl to cool
Dry roast your cumin and coriander in a heavy based pan until they darken slightly and release their aroma.
Place in the Thermomix bowl and grind on speed 10 for 60 seconds
Add the garlic and chop on speed 7 for 5 seconds or until evenly chopped
Now that the eggplant is cooled slightly, peel the charred skin away. Make sure that you leave as much of the browned layer beneath the charring as possible, this is where the flavour is.
When you have removed all of the skin, cut off the stem and place the eggplant in the Thermomix bowl.
Add the other ingredients ie tahini, olive oil, lemon juice, salt, water
Blend on speed 5 for 30seconds.
Turn out into a bowl and sprinkle with soumak more for the decoration than for flavour
Eat whilst still warm (which I think is the only way to go) or at room temperature.
from Rick's Themomix Blog
http://ricksthermomixblog.blogspot.com/