Advertisement
Baba ganoush
- Makes
1 pot
- Difficulty
Easy
- Ready in
50 min
Published 2018
Aubergine can be divisive. Usually you love it or hate it; there’s rarely an in between. But if there’s one dish that’ll tempt you ‘auber’ to the dark side, it’ll be this brilliant baba ganoush. It’s fragrant and smoky, and it’s perfect alongside some toasted flatbread.
Ingredients
3 1¼ tsp 2
Method
Preheat the grill to a medium-high heat.
Prick the aubergines a few times with a fork and place on a baking tray.
Place under the grill for 30 minutes, turning the aubergines every 5 minutes, so that the skins get nice and charred.
Meanwhile, heat a small frying pan over a medium-high heat. Once the pan is hot, add the cumin seeds and toast for 2–3 minutes, making sure y
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
No reviews for this recipe