Another staple mezze dip is baba ghanoush. This wonderfully smoky, aubergine based dip is slightly more complex dish than the classic hummus but it’s well worth the effort.
The following ingredients will serve between 4-6 guests.
- Six large aubergines, about 9oz/250g each
- Four tablespoons of tahini
- Juice of one lemon
- One clove of crushed garlic
- Salt and pepper to season
Prick the whole aubergines all over and grill them on a high setting, turning regularly, until the flesh is soft and the skin is slightly charred, this could take up to 45 minutes.
Once the aubergines have cooled slightly, half them and scoop out the flesh into a sieve suspended over a bowl to let all the liquid drain.
Once drained tip the aubergine flesh into a bowl and mash with a fork leaving plenty of texture. Mix through the tahini and salt to taste then stir in the lemon juice and curshed garlic.
Serve drizzled with olive oil and scattered with mint leaves or pomegranate seeds. Eat with toasted pita bread.
Share, savour, enjoy!