Baba ganoush – delicious aubergine dip with tahini paste, fresh garlic, lemon juice and olive oil. Traditionally served with khubz or pita bread.
This dish comes from the kitchen of the Levant – an area covering today’s Syria, Egypt, Jordan, Palestine and Israel. It’s usually served as an appetiser, a side dish or a salad with a main course. Can also be served as a part of a mezze.
The dip, originally, has got very distinctive smoky taste. To achieve that, the aubergine skin needs to be scorched over a grill or on an open flame. The skin should be black in colour and charred.
Serve decorated with pomegranate seeds with warm pita bread. Enjoy!
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- 3 aubergines
- 1 tbsp tahini paste
- 1 tbsp fresh lemon juice
- 2 garlic cloves, pressed
- 1 tbsp olive oil
- pomegranate seeds (optional)
- Preheat the oven to 180°C.
- Prick each aubergine with a fork all over. Scorch aubergines over a grill or a hot flame (it can be done on a griddle pan, gas stove or on a top shelf of an oven). The skin needs to be charred to give the dish its distinctive flavour. If you prefer it less smoky you can skip this step.
- Place scorched aubergines on a baking sheet and bake in the oven until soft, usually 10 - 15 minutes, depending on the size.
- Remove from the oven, allow to cool then cut in half lengthwise and scoop the flesh with a spoon.
- Place the flesh, tahini paste, garlic cloves, olive oil and lemon juice in a food processor, season to taste with a pinch of salt and blitz until smooth.
- Serve decorated with pomegranate seeds accompanied by a flat bread.
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