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