This baba ghanouch recipe is a real show stopper! Even people who don’t like eggplant love this delicious Arabic dip. It goes beautifully with shuvarmas, steaks, as a dip or by itself. I love it on top of a delicious roast sweet potato- perfect for a meat-free Monday meal. It takes just over an hour to cook, but it is so worth it! You can add fresh tomatoes and fresh chilli.
2 large aubergines, pierced
1 small red onion, finely chopped
1 small garlic clove, crushed
1 tsp cumin
2 heaped tbsp hummus
1 tbsp extra virgin olive oil
Juice of 1 lemon
1 tbsp chopped parsley
Sea salt and black pepper
Cayenne pepper for garnish
Preparation 15 minutes
Cooking time 1 hour
Preheat the oven to 200°C.
Wash and pierce the aubergines with a fork in a few places. Then place on an oven tray and position the tray closest to the grill. Grill for 10 to 15 minutes, turning frequently, until the skin blackens and blisters and the flesh just begins to feel soft.
Then turn the oven down to 180°C and roast for further 30-40 minutes, until ultra soft.
While the aubergines are cooking, finely chop the red onion, then place a small nonstick frying pan on high heat, add a drizzle of olive oil and fry the onions, crushed garlic and cumin for 5 minutes. Set aside to cool.
Once the aubergines are fully cooked, let them cool a bit and then peel off and discard the skin. Place the eggplant flesh in a bowl and mash with a fork, then add the fried ingredients, the olive oil, hummus, lemon juice, a pinch of salt and black pepper and stir.
Once combined taste to see if it needs more seasoning or lemon juice, then fold in the finely chopped parsley. Transfer to a bowl, dust with some cayenne pepper and serve.