Baba Ganoush with Pomegranate and Pitta
Prep time: 40 minServes: 6
Pairs with
Smoky aubergine and tangy tahini create a flavour profile that works with a surprising range — a textured rosé, a light red with some spice, or a medium white with stone-fruit character.
Ingredients
- 3 large aubergines
- 2 tbsp tahini
- 1 garlic clove, grated
- Juice of 1 lemon
- 2 tbsp olive oil, plus more for drizzling
- Flaky sea salt
- Seeds from ½ pomegranate
- A pinch of sumac (optional)
- Pitta bread, toasted
Method
- 11. Place whole aubergines directly on a gas flame (or under the oven grill) and char 15–20 minutes, turning regularly, until the skin is black and the flesh is completely soft.
- 22. Put in a bowl and cover with clingfilm for 10 minutes — the steam loosens the skin.
- 33. Peel off the skin, let the flesh drain in a sieve for a moment.
- 44. Chop the flesh roughly with a knife (not a blender — you want texture). Stir in tahini, garlic, lemon juice, olive oil, and salt.
- 55. Spread on a plate, drizzle with olive oil, scatter pomegranate seeds and sumac.
- 66. Serve with warm toasted pitta.