ZE aubergine spread (baba ghanoush)

Aubergine spread

Gimme aubergine, any time, in any form and any shape. This is ZE aubergine spread, also because combined with tahini to give it that special seedy flavour. The baked taste of the aubergine also adds flavour, so don’t be afraid to burn the aubergine slightly when baking.

So, for one large bowl, you will need:

  • 2 large aubergines
  • 1 tablespoon tahini (make it full)
  • 1 tablespoon lemon juice (or the juice of 1/4 lemon approx.)
  • 1/2 clove garlic
  • 2 tablespoons olive oil
  • salt to taste
  • 1 tablespoon chopped parsley
  • 50 grams pomegranate seeds
  • a few chopped walnuts (optional, to decorate)

Heat the oven to 220°C. Make small holes in the aubergines, place them on a baking tray, and bake them for about 1 hour, turning them every 20 minutes. When ready, let them cool off, cut them and take the flesh out. Throw the skin away and drain the flesh for about an hour, so that it loses its water. Put it in a food processor and add all the other ingredients, except for the pomegranate, parsley and walnuts. Mix by pulsating until the aubergine gets well chopped. Take the mix out and mix it gently with the pomegranate and parsley, which you can also use to decorate on top, together with the chopped walnuts.

Et voilà!

It’s great with my rosy beet crackers, my black rice sesame crackers, my pizza crackers, or my superfood bread (oh, my, so much choice!!!).

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