Baba ghanoush

Baba ghanoush

By
From
Cairo Kitchen
Serves
4
Photographer
Jonathan Gregson

This popular dish is known as ‘poor man’s caviar’. For a more smoky flavour, you can grill the whole aubergines over hot coals rather than roasting them in the oven. Often the aubergine is mixed with tahina, but we have left it out, making the dip lighter and allowing the aubergine flavour to be more pronounced.

Ingredients

Quantity Ingredient
500g aubergines
1 pepper, diced
1 lemon, juiced
4 tablespoons olive oil
1 tablespoon vinegar
2 garlic cloves, crushed
1/2 pomegranate, seeded
salt

Method

  1. Preheat the oven to 200°C.
  2. Roast the aubergines for about 30 to 35 minutes or until they are soft on the inside, then peel them when they are cool enough to handle.
  3. Mash the aubergines well with a fork and drain off any excess liquid in a colander for 5 minutes, then mix in the diced pepper. Season with salt and add the lemon juice, olive oil, vinegar and crushed garlic and combine well.
  4. Garnish the top with pomegranate seeds and serve chilled.
Tags:
Egyptian
Cairo
Middle
Eastern
street
food
restaurant
chef
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