- 2 large aubergines
- 1 clove garlic, crushed
- + 125ml olive oil
- 1 tbsp freshly squeezed lemon juice
- Handful Italian Parsley, roughly chopped
- 2 generous pinches of NoMU Moroccan Rub
- Generous grindings of NoMU Just Salt, to taste
Baba Ganuosh Served with Charred Bread
For best results, cook the aubergines over the braai until the skin is charred and blackened and the flesh inside is soft. Alternatively, roast them in an oven at 220˚ for 45 minutes until the skin blisters.
Peel the aubergine, discarding the skin and place the flesh in a sieve in order to allow the excess juices to run out. Place the aubergine in a bowl and add the garlic, oil and lemon juice. Using a fork, mash together until combined and smooth but still textured. Lastly, add the parsley, Moroccan Rub, season to taste and stir well to combine.
Serve with char-grilled bread and flavoured oil below.
Makes: 300 - 400 ml depending on the size of your aubergines.
TIPS: - Keep covered in oil in a sterilized jar in the refrigerator for 1 week. Bring back to room temperature before serving.
-For a bit of bite, add one finely chopped red or green chilli.
