Baba Ganoush is a Lebanese side dish and dip, usually eaten with flatbread. We thoroughly enjoyed it a few nights ago – perfect as a starter!
- 1 large brinjal or 3 baby brinals
- olive oil
- 2 garlic cloves
- 1 Tbsp tahini
- ½ tsp paprika
- 1 tsp ground cumin
- ½ lemon
Preheat oven to 180°C.
On a chopping board, cut the brinjal(s) in half lengthways. Score the flesh sides in a crisscross pattern, making sure you don’t cut through the skins. Drizzle with 2 Tbsp olive oil, then toss to coat.
Place on a baking tray, flesh-side up, then bake in the oven for around 45 minutes. Remove brinjals and set aside.
Roughly chop the garlic, then place into blender. Add the tahini, paprika, cumin, 2 Tbsp olive oil, 1 tsp salt and 1 tsp pepper..
Once brinjals are cool, scoop out soft flesh and add to the blender. Juice ½ lemon and add lemon juice before blending all ingredients. Add salt and pepper to taste.
Place into a serving bowl, before enjoying with crackers or flat bread.
Original recipe from Jamie Oliver at: https://www.jamieoliver.com/recipes/vegetable-recipes/baba-ganoush/
– Bushrah, one of those who harvest
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