Babaghanoush recipe from Sanctuary Nile Adventurer
February 2012
A delicious roasted aubergine dip served as a classic part of any mezze. Thanks to the chef on board the Sanctuary Nile Adventurer for sharing his version of babaghanoush.
Ingredients:
3 aubergines
2 cloves of garlic
1 small lemon
2-3 tbsp tahina paste
3-4 tbsp olive oil
Parsley to garnish (or if preferred chopped to add into the dip)
Salt, white pepper and cumin to taste
Method:
- For a truly authentic taste, pierce the skins of the aubergines with a fork and then grill over hot coals or the flame of a gas hob until the skin is charred and the flesh is very soft to create a charcoal flavour. Otherwise heat the aubergines in the oven at 180°C -200°C for 15-20 minutes or until soft.
- Peel the skin off the aubergines and mix with 2 crushed cloves of garlic, adding the juice of the lemon, tahina paste and olive oil.
- Add salt, pepper and cumin to taste.
- Garnish with parsley, pomegranate seeds or olives.
- Serve with flat or ciabatta bread.
