Baba Ghannouj

Baba Ganoush is a tasty, smoky aubergine dip popular in both Arabic and Mediterranean regions. Perfect with flatbreads, it’s similar to Hummus, but uses grilled or roasted eggplant instead of chickpeas. This delicious appetiser is made by cooking whole aubergines until black on the outside and soft inside. The chopped roasted eggplant is then blended with Olive Oil, lemon juice, spices and Tahina.

Ingredients

1-2 large eggplants
2 garlic cloves (minced and mashed)
3 tbsp Al Ameera Tahina
Juice of 1 lemon
1 tsp salt
3 tsp Al Ameera Virgin Olive oil

Dressing

Chopped parsley
2 tbsp lemon juice
1 tbsp roasted pine nuts
2 tsp Al Ameera Virgin Olive Oil
1 tbsp pomegranate arils

PREPARATION TIMES
Total time to make 45 min
Time to prep 20 min
Time to cook 25 min
METHOD
  1. Preheat the oven to 190°c then place the eggplant on a baking tray and cook for 20 minutes
  2. Once the outer crust starts to crisp and the inner part becomes soft, remove from the oven.
  3. Allow it to cool for 20 minutes. Open the outer crust, remove the inner part and leave it on a sieve to drain for about 10 minutes
  4. Place the eggplant in a medium size bowl then add the garlic, tahina, lemon juice, salt, and olive oil and mix everything together
  5. Alternatively, you can put everything into a food processor for around 2 minutes
  6. Move the mixture to a serving bowl and place lemon juice and Olive Oil on top. Chopped parsley, roasted pine nuts and pomegranate arils can be used to garnish