Baba Ganoush with Hommus and Arab Bread

Name: Baba Ganoush with Hommus and Arab Bread
Yield: Serves 4–6 as a starter or light lunch
Ingredients: ½ tsp harissa paste; sea salt and black pepper; 1 tsp ras el hanout (Moroccan spice mix); 1 tsp ras el hanout (Moroccan spice mix); 1½ tbsp olive oil; sea salt and black pepper; 1 small onion, peeled and finely sliced; 75 ml hot water; 400 g cooked chickpeas (or a 400 g can chickpeas, drained); 75 ml extra virgin olive oil, plus extra to drizzle; 125 g tahini; olive oil, to drizzle; 1 quantity candied aubergine; 400 g cooked chickpeas (or a 400 g can chickpeas, drained); 1 thyme sprig, leaves only; Arab breads or pittas; pinch of paprika; Arab breads or pittas; 1 tsp ground cumin; 1 tsp caster sugar (optional); juice of 1 lemon, or to taste; 3 garlic cloves, peeled and chopped

Preparation info

Serves
4–6
as a starter or light lunch

Difficulty
Easy

Appears in

Maze

By Jason Atherton

Published 2008

About

Ingredients

Baba Ganoush

1½ tbsp olive oil
1 small onion, peeled and finely sliced
sea salt and black pepper

Starter
Lunch
Gluten-free
Vegan

Method

To prepare the baba ganoush, heat the olive oil in a pan over a medium heat. Add the onion with some seasoning and cook, stirring occasionally, for 6–8 minutes until soft and golden brown. Stir in the harissa paste and ras el hanout and cook, stirring, for few more minutes to cook the spice. Add the candied aubergine and stir well until heated through. Transfer the mixture to a blender or food