Baba Ganoush

If you love aubergines, this creamy Lebanese dip will quickly become your new favorite. Baba Ganoush is that perfect mix of smoky flavor, nutty tahini, and fresh lemon — ideal for spreading, dipping, or just enjoying by the spoonful!

Ingredients (serves 4)

• 2 large aubergines

• 4 tbsp tahini

• 2 garlic cloves

• juice of 1 lemon

• 1 tsp ground cumin

• salt and freshly ground pepper, to taste

Toppings (optional but highly recommended)

• a handful of ruby-red pomegranate seeds

• a few fresh mint leaves

• a handful of toasted pine nuts

• 1 tbsp extra virgin olive oil

To serve

• flatbreads or your favorite dipper

Method

1. Roast the aubergines: Place them over an open flame, on a grill, or in the oven (180 °C) for 20–30 minutes, until the skin is blistered and charred.

2. Steam and cool: Transfer the hot aubergines to a bowl, cover with cling film, and let them steam for a few minutes. Then peel off the charred skin.

3. Mash and mix: Roughly chop and mash the aubergine flesh. Add tahini, crushed garlic, lemon juice, cumin, salt, and pepper. Mix well until creamy.

4. Garnish and serve: Spoon into a bowl, top with pomegranate seeds, pine nuts, mint, and drizzle with olive oil.

5. Enjoy! Best served slightly warm, with freshly toasted flatbread or crunchy vegetable sticks.

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For an extra smoky flavor, roast the aubergines directly over a gas flame or charcoal. If you prefer a smoother texture, blend the mixture — or keep it rustic for that homemade charm.

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