Baba Ganoush

Also known as moutabel, this smoky aubergine dip is a favourite and parties and gatherings
Baba Ganoush
ITP Images
Baba Ganoush
May 15, 2019
Preparation Time 10 minutes
Cooking Time 20-25 minutes
Serves 4-6


RECIPE BY Katelyn Allegra
FOOD STYLING BY Katelyn Allegra & Cassandra Upton
PROP STYLING BY Katelyn Allegra, Cassandra Upton & Sophia-Maria Eygelaar

INGREDIENTS

2 aubergines
2 cloves garlic, crushed
4 tbsp tahini paste
2 limes, zested and juiced
2 tbsp olive oil
1 tsp spinneysFOOD Sea Salt
2 tbsp double-thick yoghurt

To serve

Olive oil
Sumac
spinneysFOOD Fresh Coriander
Pomegranate seeds

METHOD

  • 1

    Preheat the oven to 220°C, gas mark 7

  • 2

    Slice the aubergines in half lengthways and score the flesh in a diamond pattern. Place them on a baking tray and drizzle with olive oil, season and place cut side down on the baking tray

  • 3

    Bake for 15-20 minutes, until the aubergines are cooked through

  • 4

    In a bowl, whisk together the garlic, tahini, lime juice and zest, olive oil, sea salt and yoghurt

  • 5

    Once the aubergines are cooked, allow them to cool completely before scraping out the flesh using a spoon

  • 6

    Whisk together with the garlic mixture until completely combined

  • 7

    Serve with a generous glug of olive oil, a sprinkle of sumac and some coriander

ALSO TRY

The perfect celebration snack, these Arabic light bites are a party favourite
Forget ordering tonight and try your hand at these easy and nutritious lamb tikka kebabs, ready in under half an hour!
While Kefta, spiced meatballs also referred to as kofta, are perhaps most commonly barbecued, this recipe calls for them to be gently simmered with aubergine in a tagine or slow-cooker. Slow-cooking not only adds extra flavour, it also means less fuss in the kitchen
Haleem is a traditional stew from the Middle East most commonly made with barley, wheat or lentils. It sometimes includes braised meat, as is the case in this channa dal and filo pastry pie version