Baba Ganoush, (Mutabal batinjan) Augergine dip - recipe

I adore incorporating sauces and dips into my meals, a common practice in both Swedish and Middle Eastern cuisines. Baba ganoush, an eggplant-based dip, is a family favorite. We frequently prepare it for celebrations as it serves as an excellent side dish or as part of a meza. Typically, a meza includes kebabs, grilled meats, various salads such as fattoush or tabbouleh, and bread. Baba ganoush can also be enjoyed simply with pita bread. My personal recipe always includes Greek yogurt to enhance its creaminess.

Ingredients:

1 aubergine

1 tsp garlic powder

1 tbsp greek yoghurt

1 tsp lemon juice

1 tsp tahini paste

pinch of salt

Method:

1. Start by piercing the aubergine with a fork in several places. Then, if you have a gas stove, grill it directly on the gas hob, or alternatively, bake it in the oven under the grill setting until it becomes very soft and the skin is charred.

2. Allow it to cool, then peel away the charred skin, which should come off easily. Place the aubergine in a bowl and mash it thoroughly. It should resemble the photo shown below.

3. Incorporate the remaining ingredients and blend until smooth using a handheld mixer.

4. Once prepared, serve it chilled in a small bowl and sprinkle pomegranate seeds on top. The sweetness of the seeds complements the saltiness of the dip beautifully. I adore this sweet and salty combination. Typically, I serve it with pita bread, but feel free to use any vegetables you prefer, simply cut them into sticks for dipping.

Enjoy!