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Large aubergines- 2
Greek yogurt-4 tbsp.
Tahini- 2 tbsp.
Garlic clove ( minced)-1
Juice of 1 lemon
Olive oil for drizzling- as needed
Salt- 1/2 tsp
Pomegranate seeds – 2 tbsp.
Though the traditional way of cooking baba ghanoush is over an open flame, it can be also grilled, broiled, or cooked in the oven. The key thing is not to peel it before cooking, otherwise, it won’t have its smoky taste and creamy texture. The dish is a typical starter, often eaten as a dip with Middle-Eastern flatbread or pita bread. Sometimes they add it to other dishes.
Preheat your oven to 220 C/ 425 F/ Gas 9. Pierce each aubergine with a fork to vent. Drizzle them with olive oil and either cook in the oven until they are charred ( about 30-45 minutes) or hold them over a gas flame until you see the skin blisters and blackens all over. To get the smoky flavor, you need to scorch the aubergines from the outside.
Once the aubergines are cooked and browned, peel the skin, scoop out the roasted pulpy flesh and chop it into small pieces. Mash it with a fork.
Put them into a sieve to drain the excess water.
Transfer the drained aubergines to a large bowl, add the tahini, yogurt, lemon juice, garlic, and salt. Mix well together and adjust salt and yogurt to your liking.
Drizzle with olive oil and top with pomegranate seeds before serving.
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