BABA BRUNCH- Aubergine Dip

By Karimah bint Dawoud, food writer



If you have left over aubergine, egg plants that are looking at bit shrivelled, this middle eastern dish is just for you!

Wash the aubergines and drain and turn the gas hob on, place the aubergines one at a time on the hobb , using tongs turn after 5 minutes, then set aside on plate to cool or place inside a clear plastic bag, the condensation of  the steam will help to loosen the skins.

Cooled aubergine, take off the skin
Cooled aubergine, take off the skin

When cooled down, remover the skin, you don’t have to take it all off, the smokey left over skin will flavour the babagnoush. Place removed skin in compost recycling.

Cut or blend the aubergines with 1-2 tablespoons of tahini, 1-3 cloves of crushed garlic, salt and people you can add lemon juice and olive but it’s not necessary.

Serve with pomegranate fruits and enjoy as part of a mezze, mixed meal of bit of this and that, hmmm.

Brunch or Picnic Food
Brunch or Picnic Food

If you like these then you will enjoy other recipes in my book, “Heavenly Bites, The Best of Muslim Home Cooking.”

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