Aubergine, Pomegranate & Herbs Dip
I’ve revisited the Baba Ganoush combining all the ingredients I love.
This recipe is perfect as an appetiser, on toast, with grilled vegetables or a yummy salad.
Ingredients
- 1 large aubergine or 2 small ones
- 2 tbsp tahini
- 2 tbsp pomegranate molasses
- 1 big handful of fresh herbs
(parsley, mint and tarragon) - 1/2 garlic clove grated
- juice of half a lemon
- salt & pepper
Topping:
- roasted walnuts or hazelnuts (optional)
- olive oil
Method
Preheat the oven to 250ºC grill setting.
Pierce the aubergine a few times with a knife and place it on an oven tray lined with foil for 40-45 min. Flip it a few times while it’s roasting, until the skin gets dry and cracks a bit.
Let it cool, cut it in half lengthways and remove the flesh. Place the flesh in a sieve and let it rest for 20 min to drain the water out.
In the meantime, wash your herbs and chop them finely.
In a bowl, smash the flesh of the aubergine until you get a purée. Now add the rest of the ingredients and mix well. Adjust to taste.
To serve, top with roasted nuts and a bit of olive oil.
