Baba Ghanoush? It's nothing obscure, just an amazing summer dip from the Arabic cuisine, that will score you some points at any barbecue.
It works great as a dip for meat, but you can also have it as a light and healthy veggie dinner together with veggie fries or a piece of bread – either with pita bread or rye bread.
Instructions
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Score the aubergines with a fork, drizzle some olive oil and roast in an oven preheated to 250 °C until tender, approximately 25 mins. The skin can be slightly charred.
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Leave them to cool. Once cold, slice them in half and scoop out the flesh.
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Put the flesh into a bowl and mix with tahini, minced garlic, lemon juice, cumin, chopped parsley and coriander. Season with salt and pepper.
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Top the dip with pomegranate seeds and coriander.
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Serve with a piece of bread.
