Much like our venue, inspired by the ancient temples of Baalbek, Baba Ghanouj holds a special place in our story. It’s a piece of generational knowledge passed down from my grandmother to my mother, forming the foundation of Gerard's culinary identity.

For us, Baba Ghanouj embodies the heart and soul of our regional cuisine, rooted in the Bekaa Valley, making it essential in honouring tradition. From the start, Chef Jimmy faced the challenge of reimagining the dish without losing its essence. The first tasting was a triumph – an artistically rendered, playful Baba Ghanouj with a unique texture and depth, yet true to its origins. This dish feels like our legacy, honouring the past while evolving into something entirely our own.

BABA GANOUSH Jimmy Richardson

INGREDIENTS
2 eggplants (medium size – approximately 800g) will make 400g of charred, skinned eggplant.
65g Tahini paste (Al Kanater Tahini is my favourite).
90g Toum (Lebanese garlic sauce) or 1 to 2 gloves of fresh garlic.
2g Cumin powder.
25ml A good drizzle of extra virgin olive oil.
35ml 1 juice of a whole lemon.
8g Flake salt (Olsson’s sea salt is my preferred).

METHOD

1. I prefer to cut my eggplants in half and crosshatch the flesh with a knife.

2. Then I place the eggplants, flesh side down directly on charcoal until they are soft and blackened, and then I turn them over, skin side down to cook all the way through.

3. After you’re finished grilling, it’s best to let the eggplant sit and cool down, so all the moisture drains.

4. When the eggplant is finally cooled, it makes it easier to gently scrape the eggplant flesh off the charred skin. I place the flesh in a bowl and with my hands I gently break it down, by squeezing it. This gives a coarser texture rather than blitzing it in a mixer, which liquifies it.

5. Finally, I add the rest of the ingredients mixing everything thoroughly.

6. Feel free to season to your preferred taste.

This recipe was cooked up by Jimmy Richardson, executive chef at Gerard's. Visit their website to get a good look at all the delish dishes they've got on offer and to book your table.