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Smokey Baba Ganoush

The traditional Middle Eastern aubergine dip scorched for smokiness. Blended with KNORR Garlic Puree and finished with sumac.
Served with khobez bread for a shareable appetizer.

Smokey Baba Ganoush – recipe

Ingredients

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Prepare the Baba Ganoush:

To serve:

  • Olive oil 20 ml
  • Sumac 10 g
  • Flat leaf Parsley 10 g
  • Khobez 600 g

Preparation

  1. Prepare the Baba Ganoush:

    • Score the aubergine and toast over gas flame to scorch the skin.
    • Drizzle with half theolive oil androast in combi oven for 25 minutes at 180c until soft.
    • Remove pulp from skin and chop finely or blend in food processor.
    • Transfer to a mixing bowl, and fold through KNORR Garlic Puree, tahini, dairy free yogurt , olive oil and lemon juice.
    • Season to taste.

  2. To serve:

    • Cut Khobez into triangles and toast lightly.
    • Spoon the prepared Baba Ganoush into a bowl and top with olive oil, sumac, and chopped parsley.