TRADITIONAL BABA GANOUSH

Traditional Baba Ghanoush is a rustic Levantine eggplant dip made from fire-roasted eggplant, tahini, garlic, lemon juice, onions, tomato, sweet red pepper and olive oil, with a pronounced smoky, savory flavor.

Traditional Baba Ganoush

Ingredients

• 2 aubergines

• 25 g chopped tomato

• 15 g sweet red pepper, finely chopped

• 2 garlic cloves, crushed

• 15 g red onion, finely chopped

• Juice of ½ lemon

• 4 tablespoons tahini

• 1 teaspoon salt

Garnish (optional)

• Fresh parsley, chopped

• Pomegranate seeds

• Olive oil

• Pomegranate molasses

Instructions:

Prick several holes in the aubergines to prevent them from bursting during cooking.

Grill the aubergines over an open flame or under the oven grill until the skin is completely charred and the flesh is soft. This step is key for a deep, smoky flavour.

Remove from heat, cover with aluminium foil, and let rest for 5 minutes.

In a bowl, mix the tahini, lemon juice, crushed garlic, and salt until smooth. Set aside.

Scoop out the aubergine flesh and roughly chop it. Allow it to cool slightly.

Add the chopped red onion, tomato, and sweet red pepper to the aubergine and mix well.

Fold in the tahini mixture and stir until fully combined.

Transfer to a serving bowl and garnish with olive oil, pomegranate molasses, pomegranate seeds, and chopped parsley.