Salads & starters
Baba Ghanoush
A creamy dip of grilled aubergines with tahini, lemon and garlic, smooth and smoky. An emblematic Levantine mezze, very common on Saudi tables, eaten with a spoon and bread.
Ingredients
Ingredients
Spices & seasoning
Optional extras
On the side
Instructions
- Grill the whole aubergines over a high flame or in the oven at 230 °C for 25 to 30 minutes, turning them, until the skin is completely black.
- Let them cool, then peel them and collect the flesh.
- Drain the flesh for 10 minutes in a sieve to remove excess water.
- Mash the flesh with a fork or blend it lightly to keep some texture.
- Add the tahini, lemon juice, crushed garlic, salt and cumin, then whisk until smooth and creamy.
- Taste and adjust the lemon and salt.
- Spoon into a shallow bowl and make a slight hollow in the centre.
- Drizzle with olive oil, sprinkle with parsley and pomegranate seeds, and serve with pitta bread.
Variations and tips
Smoky version. Grill the aubergines directly over a gas flame for a more intense flavour.
With what you can find here. If you have no tahini, blend a handful of almonds or cashews with a little oil and lemon.
More ideas
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Saudi Arabia
Saudi Arabia
Saudi Arabia
Saudi Arabia
Saudi Arabia
Saudi Arabia
Saudi Arabia
Saudi Arabia
Original Ecomely recipe.