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
Ras El Hanout
Olive Oil (in copious amounts)
of coriander (or parsley), and/or dill, or mint.
of pomegranate seeds
Cloves of garlic
fistful of sea-salt
In This Recipe
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.
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).
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.
Before giving a zuzz, glug some more olive oil in along with the tahini. Now blitz.
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.