BUILD YOUR OWN BABA GANOUSH
2 Garlic Cloves
10g Tahini (Raw)
5g Pomegranate Seeds
2 Walnut Kernels
Generous pinch of Pul Biber or chilli flakes
Pinch of sea salt to taste
Few sprigs of dill
Preheat the oven to
180ºC/gas 4. Pierce the aubergine a couple of times with a knife, then roast
for 45 minutes until blackened, and soft. Leave to cool. (Of course, it’d be
ideal if you can cook the aubergine on some open flames, so if it’s BBQ day,
chuck it on there for 20 mins or so)
Carefully scoop out the
aubergine flesh, leaving the skin in tact the best you can, roughly chop it up
Chop up the garlic (again,
nothing too pretty) and add that to the aubergine and do some more chopping!
In a bowl, add some more to the mix. First adding the zest of the lemon, then the juice of
half of it, then stir in the tahini and a splash of olive oil. Throw the spices and salt in, stirring nicely, and then give it a
Scoop your tasty baba ganoush mixture
back into your Aubergine skin that you put aside earlier, spreading it out and creating a slight well, then drizzle this with some more olive oil.
Finally, garnish with some
crumbled walnuts, a little more pul biber, the dill and some pomegranate seeds.
Feel free to do your best #saltbae impression.
Voila! Serve with some tasty
bread. We like a Pita or some fresh Challah bread, but a bit of hipster
sourdough works just fine too.