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Delicious and Smokey Baba ghanoush

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Hello fellow foodies,

Here I am again with another Middle Eastern suggestion.

You probably don’t know this yet, but I usually choose to have lighter dinners like soup, but I always feel like a need something else. I guess I enjoy the “eating” ritual too much and soup is not always enough to satisfy me. Gladly at home, everyone feels the same way and a good beet hummus, or some mashed avocados on toast are the usual supper winners. But this time I decided to try this simple and long-time favourite Arabic recipe – ‘Baba ghanoush’ (or baba ganush, baba ghanouj or baba ghanoug) which is a Levantine dish that simply consists of grilled aubergines mixed with some olive oil, tahini and various seasonings. The Arabic term means “pampered papa” which probably refers of someone being pampered with such a delicious dish… (I totally feel pampered when I have it!!)

Serve it with pita bread or some other bread of your choice (I usually have it with Portuguese ‘broa de milho’ – ‘broa’ is a type of cornbread traditionally made in Portugal * will share this brilliant recipe later on the blog).

If you like Middle Eastern specialities, note that I will shortly be posting another version of this dish, which I am sure you’ll love as much as I do. Just keep an eye on Comidamor posts.

That ‘good old friend’ Baba ghanoush
Serves 4
Super healthy, delicious and smokey aubergine dip. Try it with pitta bread or raw cut veggies like carrots, cucumbers and celery.
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Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Ingredients
  1. - 3 medium size aubergines
  2. - 3 garlic cloves, crushed with a tsp of salt
  3. - Juice of one lemon (or a bit more if you like it tangier)
  4. - 3 Tbsp tahini
  5. - 3 Tbsp olive oil
  6. - Freshly ground black pepper, to taste
  7. - 1 Tbsp chopped fresh mint and /or parsley
  8. - Seeds of one pomegranate
Instructions
  1. - Wash the aubergines thoroughly and then slice them. Rinse them with paper towel and grill them until the skin is charred and blacked and the flesh feels soft when you press it (this should take around 18 minutes, turning them halfway through the process).
  2. - In a pestle and mortar, (or if you want to do it faster use the food processor) crush the garlic with the lemon juice, tahini, olive oil and pepper.
  3. - When cool enough to handle, remove them from the grill and peal them. Mix the soft flesh with the remaining ingredients.
  4. Place in a serving bowl and finish it with a drizzle of olive oil, a sprinkle of fresh chopped herbs and some pomegranate seeds over the top…
  5. And dip in…
Comidamor https://www.comidamor.co.uk/
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