54min 4 ppl
Baba Ganoush
27 minutes
4 people
Easy≤30 min & ≤6 steps
27 min · 5 steps
Easy: ≤30 min and ≤6 steps
140 kcalper person
Protein 3g
Carbs 8g
Fats 11g
About this dish
Aubergines charred until the skins blacken and the flesh turns smoky and soft, then folded with tahini, lemon and garlic into a dip that tastes like a bonfire in the best possible way. A scatter of pomegranate seeds keeps it bright.
Allergy Info
Sesame
Diet Info
Vegan
Ingredients
Fresh Produce
- Aubergineslarge2 whole
- Lemon juicefreshly squeezed30 ml
- Garlic clovescrushed to a paste1
- Flat-leaf parsleyfinely chopped, to finish1 tbsp
- Pomegranate seedsto finish1 tbsp
Spices & Seasonings
- Fine sea salt0.5 tsp
- Ground Cumin0.25 tsp
Oils & Condiments
- Tahini60 g
- Extra-virgin olive oilto finish1 tbsp
Utensils
- Tongs
- Colander
- Mixing bowl
- Sharp knife
- Chopping board
Method
1
Prick each aubergine a few times with a knife, then set them directly over a gas flame or under a very hot grill and char, turning occasionally, until the skins are blistered and blackened all over and the flesh feels completely soft.
Approx. 15 minutes
2
Once cool enough to handle, split the aubergines open, scoop the smoky flesh into a colander set over a bowl and discard the blackened skins.
Approx. 4 minutes
3
Roughly chop the drained aubergine flesh and tip it into a mixing bowl with the crushed garlic and lemon juice.
Approx. 3 minutes
4
Stir in the tahini, cumin and salt, mashing everything together with a fork until the mixture is thick and slightly textured rather than perfectly smooth.
Approx. 3 minutes
5
Spread onto a plate, drizzle with the extra-virgin olive oil and scatter over the parsley and pomegranate seeds.
Approx. 2 minutes
