Vegetable

Smoky, Spicy Aubergine Dip (a waste-saving version including the skins)

May 15, 2021
0 Ratings
Photo by studious_foodie
Author Notes

Essentially, this is my take on the Lebanese Baba Ganoush, one of the dreamiest dips to dive tortilla's into or dolloped on top of pulled chicken. But this time, I've added a Moroccan twist with the edition of Ras El Hanout seasoning. —studious_foodie

  • Prep time 5 minutes
  • Cook time 45 minutes
  • Serves 4
Ingredients
  • 2 Large Aubergines
  • 1-2 teaspoons Ras El Hanout
  • 1 teaspoon Smoked Paprika
  • 1 teaspoon Ground Cumin
  • Olive Oil (in copious amounts)
  • a handfuls of coriander (or parsley), and/or dill, or mint.
  • a handfuls of pomegranate seeds
  • 4-5 Cloves of garlic
  • 2-3 tablespoons Tahini
  • a fistful of sea-salt
In This Recipe
Directions
  1. Everybody's oven is different, but I would preheat your oven to between 190-200 degrees. Wash and slice your Aubergines in half and place them in a baking dish.
  2. Chop the garlic into chunks and throw those in there too. Slather the whole lot in the olive oil, spices and sea-salt and bake until tender (keep an eye on the garlic though, if this is burnt it will result in a rather unpleasant, bitter taste).
  3. Allow to cool before forking the flesh, which should tear away goo-ily with each tug, into a blender, along with the roasted garlic. Also, chop the skins and pop them in too.
  4. Before giving a zuzz, glug some more olive oil in along with the tahini. Now blitz.
  5. Dollop onto a prettyish patterned plate, drizzle some more olive oil or tahini on top along with the chopped herbs and bejewel with pomegranate seeds. And then, unceremoniously, dig in.

See what other Food52ers are saying.

0 Reviews