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!

Baba ganoush salad (aubergine dip)

Those days I am home alone, I tend to make me something very easy or most likely a salad for dinner. I had done an aubergine dip and wanted to eat it with greens and vegetable. Since we have not done a big food shopping yet I just chose what we had left in the fridge. The outcome was lovely. The sweetness from the pomegranate and saltiness from the dip and the freshness from the vegetables, was a match made in heaven. I will def to more of this dip and it goes very well to include in a meza. Other lovely things to serve it with is hummus, kubas, grilled chicken and kebabs or a tabbouleh salad.

Ingredients:

Baba ganoush dip (aubergine dip)

carrot sticks

olives

cherry tomatoes

lettuce

pita bread

Method:

1. Serve the aubergine dip with various greens and vegetables of your choice together with pita bread.

Enjoy!