Baba ganoush with Arabic flatbread
Creamy roasted aubergine dip with a fresh pomegranate twist
Creamy roasted aubergine dip with a fresh pomegranate twist
Seat me at a table with good food and great company, and I'm completely in my element. I love nothing more than filling a table with homemade bites to graze on all evening. Middle Eastern cuisine is one of my absolute favourites. So recently I made a spread of mezze for my girlfriends — little Eastern tapas to share. Baba ganoush is a true classic, and surprisingly simple to make. As a topping I scattered pomegranate seeds over the aubergine dip, which adds a fresh, sweet note. You eat it with Arabic flatbread, but it's equally delicious on a crispy spelt roll.
1. Preheat the oven to 200°C.
2. Place the aubergines on a baking tray and drizzle with a little olive oil. Roast for about 1 hour until soft, turning them halfway through. Remove from the oven and leave to cool, then peel off the skins.
3. Pound and grind the garlic with a pinch of salt in a mortar until smooth. Stir in the tahini and lemon juice.
4. Finely chop the aubergine and transfer to a bowl. Stir the tahini mixture through the aubergine and season with salt and pepper. Drizzle with olive oil, scatter over a handful of pomegranate seeds, cover the baba ganoush with cling film and refrigerate for 1 hour before serving. Then the dipping can begin — enjoy!
Recipe
Baba ganoush is a delicious Middle Eastern dip made from roasted aubergine, tahini and garlic. Serve with Arabic flatbread for an authentic flavour experience.
| Course | Side dish |
|---|---|
| Kitchen | Middle Eastern |
| Servings | 6-8 |
| Preparation time | 2 hours 15 min |
|---|---|
| Time in oven | 60 min |
| Cooling time | 60 min |
| Total | 2 hours 15 min |
1. Preheat the oven to 200°C.
2. Place the aubergines on a baking tray and drizzle with a little olive oil. Roast for about 1 hour until soft, turning them halfway through. Remove from the oven and leave to cool, then peel off the skins.
3. Pound and grind the garlic with a pinch of salt in a mortar until smooth. Stir in the tahini and lemon juice.
4. Finely chop the aubergine and transfer to a bowl. Stir the tahini mixture through the aubergine and season with salt and pepper. Drizzle with olive oil, scatter over a handful of pomegranate seeds, cover the baba ganoush with cling film and refrigerate for 1 hour before serving. Then the dipping can begin — enjoy!
Baba ganoush tastes best when it's well chilled and the flavours have had time to meld. Refrigerate the dip for at least an hour before serving.
Serve the baba ganoush in a beautiful bowl, drizzle generously with olive oil and scatter over some pomegranate seeds for a festive presentation. Wonderful with fresh flatbread.
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