When we lived in Cairo, Baba Ganoush was definitely my favourite Egyptian dish. I never could take to the Fuul Medames though. I love the silky, smoothness of this dip and the sweetness and crunchiness that the pomegranates add. Pomegranates have just started coming into the shops in Berlin now that the summer is over and the aubergines available at the moment are huge, so this is dish is very in season. Pomegranates are so good for you. I intend to use them as much as possible in the coming weeks and months.
Makes a small bowlful
Total preparation time 10 minutes
Cooking time 30 minutes
A very large aubergine
A tablespoon of olive oil
A teaspoon of tahini
A quarter clove of garlic
A teaspoon of lemon juice
A few leaves of fresh coriander
Two teaspoons of pomegranate juice and seeds
Salt and pepper to taste
Cut the aubergine in half lengthways and place on a baking tray. Dry roast in the oven for 30 minutes or until the flesh is very soft inside. Leave to cool then remove the skin and discard. Place the flesh of the aubergine and all the other ingredients, except the pomegranate into a blender and blend until smooth. Adjust the seasoning and then spoon into a small bowl. Garnish with fresh coriander, olive oil and the pomegranate.