Vegan Baba Ganoush Bosh TV

Baba Ganoush

  • Super simple
  • 0:15 m
  • 6 ingredients

Make this as part of a mezze platter to wow your guests - we promise it will be worth the effort! If you're feeling extra adventurous, try adding falafel

Serves: 4

Ingredients

For the recipe

  • 3 tbsp tahini
  • 80 tbsp extra virgin olive oil
  • 1 tbsp pomegranate seeds
  • 3 aubergines
  • 3 garlic cloves
  • Juice of 1 lemon

Before you start

Grill on high heat | Line a baking tray with foil | Salad spinner or colander | Fine grater or Microplane

Step 1

Place the whole aubergines on the lined baking tray 

  • Put the tray on the top shelf of the grill 
  • Grill for 1 hour, turning occasionally, until very, very tender 
  • Remove the tray from the grill 
  • Pull up the foil around the aubergines and seal the top to make a package 
  • Leave to steam for 10 minutes (or until you’re ready to make the baba ganoush)

Ingredients

  • 3 aubergines
  • Juice of 1 lemon

Step 2

Open the foil and, when cool enough to handle, slice each aubergine in half lengthways 

  • Scoop the flesh into a salad spinner or colander
  • Spin gently to remove all the moisture, or gently press the aubergine in the colander until most of the liquid has dripped out
  • Transfer to a mixing bowl

Step 3

Now combine with the rest of the ingredients 

  • Peel and grate the garlic into the bowl 
  • Cut the lemon in half and squeeze in the juice, catching any pips with your other hand 
  • Stir vigorously for 2 minutes until you have a paste 
  • Stir in the tahini 
  • Slowly add the 80ml olive oil, stirring continuously to allow the mixture to emulsify and become really creamy 
  • Season generously with salt 
  • Taste and add more lemon juice if necessary 
  • Roughly chop the parsley and add most to the bowl, stirring it in

Ingredients

  • 3 tbsp tahini
  • 80 tbsp extra virgin olive oil
  • 3 garlic cloves

Step 4

Transfer to a serving dish 

  • Make a small well in the middle and pour in 1 tablespoon olive oil 
  • Garnish with a few more parsley leaves and a handful of pomegranate seeds, if using, and serve

Ingredients

  • 1 tbsp pomegranate seeds