Grilled Veggies with Baba Ganoush
Arab vibes made from aubergines
Hummus gets so much attention. Why not Baba ganoush? The dish was born many centuries ago. Old Arabic folklore says that the Baba ganoush originating in Syria, when a caring daughter mashed together all well-cooked aubergines for her toothless father, or baba, as he was unable to chew. sThe traditional recipe features olive oil, lemon juice, and tahini. Baba ghanoush is at once silky in texture and smoky in flavour and can be used in many ways with seeded crackers to fresh slices of baguette or toast. Traditionally, it is eaten for breakfast with pita bread and a variety of pickles and veggies. Even dress up your Baba ghanoush with pomegranate seeds and chopped parsley to make it look X-tra X-tra festive.
MAIN - 2 SERVINGS - 60 MIN - MEDIUM
You will need:
For the baba ganoush
- 1 Eggplant
- 4 tbsp Oliveoil
- 1 tbsp Tahin
- 3 tbsp Lemon juice
- 1 tsp Cumin
- 1 clove of garlic, minced
As sides, we used (but you can literally grill anything you can find at home)
Here’s how to make it:
- Bake the aubergine with skin for 40 minutes at 200 degrees Celsius. Let it burn in the oven to get a smoky flavour.
- While your aubergine is grilling, roast asparagus and halved tomatoes on high heat on a grill pan.
- Thinly slice a cucumber, ideally using a mandolin.
- Take out your aubergine when the surface is burnt. Let it cool down, then remove the skin of the aubergine, using a small kitchen knife. Mix together with rest of of the ingredients in a bowl and mash it with a fork or run it in a blender to make it smooth. Taste with salt and pepper.
- Serve Baba ganoush with bread and olive oil.
Recipe by Oliver Blomqvist