Baba Ganoush

November 4, 2019

• 2 people
• 15 minutes
• 30 minutes
• Helkia
• Vegan Mezze

Ingredients

• 3 Aubergines
• 3 garlic cloves, unpeeled
• 1 tsp salt
• 25g Tahini
• 25 mL olive oil
• 50g kokosyoghurt / Labneh / Greek Yoghurt
• Handful mint
• Handful pomegranate seeds

Directions

1. Roast the aubergines over an open flame, they will turn from dark purple to dark red in places when done
2. Poke holes in the aubergines and place in oven under high heat for 30 minutes
3. After 15 minutes add garlic
4. When aubergines are cooked through, scoop out innards into a strainer and remove excess liquid, mashing them as you go.
5. Move to a bowl, mix in garlic, tahini, salt, yoghurt
6. Chop mint finely and add
7. Top with pomegranate seeds

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Description

Based on Comptoir’s recipe, literally the best food we’ve ever had in an airport in our entire lives.