Baba Ghanoush
A simple baba ghanoush made with smoky roasted aubergine and Kursat’s Pickled Garlic Confit. The soft pickled garlic adds gentle sweetness, acidity and depth while keeping the dip fresh and balanced.
Ingredients (Serves 4)
2 large aubergines
1 tbsp Kursat’s Pickled Garlic Confit
2 tbsp tahini
2 tbsp Kursat's Preserved Lemon Paste
1 tbsp olive oil
½ tsp salt
Fresh parsley to garnish
Method
Roast the aubergines
Prick the aubergines several times and roast at 220°C for approximately 35–45 minutes, turning once, until completely soft and the skin is charred.
Prepare the aubergine
Allow the aubergines to cool slightly, then cut open and scoop the flesh into a bowl. Drain off any excess liquid.
Make the dip
Add the Pickled Garlic Confit, tahini, lemon juice, olive oil and salt. Mash together with a fork until creamy but still slightly textured.
Serve
Spoon into a shallow bowl and make a small well in the centre. Drizzle with olive oil and finish with fresh parsley.
Shop the pastes used in this recipe
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