In this episode of QUIZINE IN QUARANTINE we look at a staple plate on any Middle Eastern dining table – Baba Ganoush
This Levantine starter embodies everything middle eastern culture and cuisine is about– breaking bread, sharing plates with friends and family.
With Ramadan in full swing, and aubergines being fried in Asian households left right and centre, we try and bring the middle east to us.
INGREDIENTS
3 Aubergines
4-5 Garlic cloves
½ Chopped chilli
1 Lemon (juice only)
½ tsp. cumin powder
2 tbsp. of tahini
3 tbsp. of olive oil
salt and pepper to taste
chilli powder for garnish
1. Prick holes in aubergines with folk and pop into grill for 25 minutes at 180 degrees, flip halfway – you want the skin to nice and charred.
2. Crush garlic, chillies with salt, pepper and cumin. Add some olive oil and tahini for better consistency.
3. In bowl add your garlic paste to the remainder tahini, olive oil and lemon juice.
4. Once cooked, allow to cool, cut in half and scoop aubergine flesh into bowl.
5. Blend aubergine with the other mixed ingredients.
6. Sprinkle some chilli powder and drizzle some olive oil for garnish
7. Serve with bread.
Enjoy!