Baba Ghannosj

The story

himbaBaba Ghannosj


  • 3 large Aubergines
  • 2 Cloves Garlic, crushed
  • 2-3 tablespoons Tahini
  • 30 milliliters Lemon juice
  • 3 tablespoons Olive oil
  • 1 tablespoon Pomegranate syrup
  • To taste Salt
  • To taste Back pepper


1. Prick the skin of the aubergines with  a fork to prevent them from exploding. Put them on a gas hob or braai griddle and cook them until the skins are charred and the flesh is soft. Let them cool.

2. Peel the aubergines and scrape the flesh into a bowl. Add the rest of the ingredients. Mesh the mixture until a fine puree is formed. Taste for seasoning and adjust if needed. Dress with pomegranate syrup and extra olive oil. Serve as a starter with warm bread or as a salad to your main meat dish.


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