Baba Ganoush with griled Halloumi and Beetroot salad – From The Black Douglas


  • 2 aubergines
  • juice of half a lemon
  • 1 teaspoons tahini or more to taste
  • 2 tablespoons sunflower seeds
  • 2 cloves garlic, minced or more to taste
  • salt and pepper to taste
  • 3 tablespoons olive oil
  • smoked paprika to garnish
  • fresh mint to garnish


  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Lightly grease a baking sheet.
  3. Place aubergine on baking sheet, and make holes in the skin with a fork.
  4. Roast it for 30 to 40 minutes, turning occasionally, or until soft.
  5. Remove from oven, and place into a large bowl of cold water.
  6. Remove from water, and peel skin off.
  7. Place aubergine, lemon juice, tahini, and garlic in an electric blender, and puree. Season with salt and pepper to taste.
  8. Transfer aubergine mixture to a medium size mixing bowl, and slowly mix in olive oil. Refrigerate for 3 hours before serving.
  9. Dry fry sunflower seeds on a low heat until golden brown but not burnt – to decorate when serving
  10. When ready to serve, sprinkle with toasted sunflower seeds, some smoked paprika and fresh mint

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