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.
Roswensian 
oooh! I just got a round the world cook book for my birthday and Baba Ganoush features in it I was just considering making it now you’e convinced me!
Glad to have been of service. :-)