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)
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2 large aubergines
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4 tbsp tahini
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2 garlic cloves
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juice of 1 lemon
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1 tsp ground cumin
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salt and freshly ground pepper, to taste
Toppings (optional but highly recommended)
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a handful of ruby-red pomegranate seeds
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a few fresh mint leaves
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a handful of toasted pine nuts
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1 tbsp extra virgin olive oil
To serve
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flatbreads or your favorite dipper
Method
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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.
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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.
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Mash and mix: Roughly chop and mash the aubergine flesh. Add tahini, crushed garlic, lemon juice, cumin, salt, and pepper. Mix well until creamy.
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Garnish and serve: Spoon into a bowl, top with pomegranate seeds, pine nuts, mint, and drizzle with olive oil.
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Enjoy! Best served slightly warm, with freshly toasted flatbread or crunchy vegetable sticks.
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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