Baba Ganoush

I’m not really sure how I managed to live my life without Baba Ganoush but up until Saturday that was how it was. Thirty one years, five months and twelve days Baba Ganoushless. I had heard of it but never (knowingly) tasted it but I’m now a changed women, who will no longer be reaching for the houmous for dipping purposes – it will be all about the Baba Ganoush. Even its name is a wonder, say it now… go on… say it LOUD.

B A B A  G A N O U S H

Didn’t that feel good?

It’s also super easy to make and this is how…


Baba Ganoush

2 aubergines
1 garlic clove – crushed
1 tbsp tahini
2 tbsp olive oil
1 tsp ground cumin
handful of parsley
seasoning
pomegranate seeds

Roast the aubergines for about 45 minutes in a very hot oven, until the skin turns black and the insides collapse.

Scoop out the inside and blend to a puree with the rest of the ingredients.

Chill until you are ready to serve – top with pomegranate seeds.

DONE

Told you it was easy but incredibly rewarding.

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2 responses to “Baba Ganoush

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