- 1 large aubergine
- 60 ml Gluten Free Tahini Paste
- 3-4 tablespoons lemon juice
- 2-3 garlic cloves
- ¼ teaspoon salt
- Olive oil, parsley, pomegranate for garnish
Preheat the oven to 200°C.
This simple recipe takes you through all the steps needed on how to make Baba Ghanouj, an absolute Lebanese classic. Wrap the aubergine in aluminium foil and roast for 45-60 minutes or until it’s soft and easily pierced with a fork. Remove from heat, unwrap and let it cool for 10 minutes.
Cut off the top of the aubergine. Peel off the skin and discard. Place the flesh of the aubergine into a food processor or high-powered blender. Add lemon juice, gluten free tahini paste, the garlic cloves, and salt. Blend for one minute until it is creamy. Garnish with parsley, pomegranate and olive oil.