Baba Ghanoush is a Lebanese dish which comprises of soft aubergine and spices – it’s a delicious alternative to Hummus and is works brilliantly with the fresh crispy crudites. Serve alongside pomegranate and ginger Mule cocktails.
Preheat the oven to 180C.
Place the aubergine on a baking tray and drizzle with olive oil. Place in the oven and roast for 45 minutes – 1 hour (depending on the size of your aubergine) until the outer skin is blackened and charred but the inside is soft and tender.
Allow the aubergine to cool, before slicing open and scooping out the tender flesh and discarding the skins. In a food processor add the soft aubergine, garlic, 2 tbsp olive oil, tahini, cumin, paprika and parsley and then a generous pinch of Maldon smoked salt and some cracked black pepper. Blend together until it is smooth.
Place the baba ghanoush in a bowl and drizzle with some olive oil, then top with a sprinkling of za’atar and Maldon smoked salt. Serve alongside crudites or flatbreads to dip and a delicious Pomegranate, Honey and Ginger Mule.