Baba Ghanoush

Baba Ghanoush

This one really depends on how you treat the brinjal. The more you roast it, the more it softens and takes on that deep, smoky flavour.

Cook time : xxxx

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Guilt Free : xxxx

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Cook time : xxxx | Guilt Free : xxxx |

Ingredients

Method

1. Roast the brinjal directly over a flame until it softens completely and the skin chars. It should almost collapse.

2. Do the same with the garlic.

3. Let everything cool, then peel the brinjal and add it to a blender along with the garlic.

4. Add the drained yoghurt, olive oil, lemon juice, and salt, and blend again. Garnish with olive oil, pomegranates and sumac powder.

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• Pro Tip

  The smokiness is what carries this dish. Don’t rush that first step.