This is a delicious, garlicky, smoky dip that is really easy to make; perfect served with warmed flatbreads. Whenever I used to make baba ganoush I faffed about scorching the skins on the aubergine until they were black, and more often than not, ended up burning myself. This is a fuss-free recipe which retains all of the flavour.
Serves 4
Ingredients
4 aubergines - sliced in half
1 teaspoon of ground cumin
2 cloves of garlic
Juice of 1/2 lemon
2 tablespoons of olive oil
2 tablespoons of tahini
Pomegranate seeds (about 1/4 of a pomegranate)
Salt and pepper
A tablespoon of chopped flat leaf parsley
Directions
Preheat the oven to 200 degrees C/Gas mark 6.
Prick the aubergines all over with a fork then place on a baking tray.
Roast for approximately 40 - 50minutes, until really soft.
Remove and allow to cool.
Half each aubergine lengthways.
Scoop the flesh from each of the aubergine halves, and place in a food processor along with the garlic, lemon juice, cumin, tahini and 1 tablespoon of olive oil.
Pulse, until combined.
Season to taste (a heavy pinch of salt and a good crack of black pepper).
Decant into a serving bowl.
Drizzle over the remaining olive oil.
Scatter over the pomegranate seeds and the parsley.