Name: Burnt aubergine with garlic, lemon & pomegranate seeds
Yield: Serves 4 as part of mezze plate
Cuisine: Israel
Ingredients: 4 large aubergines (1.5 kg before cooking; 550 g after burning and draining the flesh); 2 tbsp chopped mint; 2 tbsp chopped flat-leaf parsley; salt and black pepper; seeds of ½ a large pomegranate (80 g in total); grated zest of 1 lemon and 2 tbsp lemon juice; 5 tbsp olive oil; 2 garlic cloves, crushed

Preparation info

Serves
4
as part of mezze plate

Difficulty
Easy

Appears in

Jerusalem

By Yotam Ottolenghi and Sami Tamimi

Published 2012

About

This salad has the most wonderful smoky aroma and works well with grilled meat or fish, as well as with other dips and salads to kick-start a passionate Levantine feast. But in order to get the full smoky flavour, you really need to stick to the instructions and allow the aubergines to burn well. If you want to turn it into a ‘real’ baba ghanoush, whatever that may be (see baba ghanoush), drizzle on some light tahini paste at the end.