Inside Out Babaganoush
Yield: 3
Whole Roasted Aubergine with Preserved Lemon Salsa
Prep time: 10 MinCook time: 30 MinTotal time: 40 Min
One of the easiest platters you can make for an impressive spread. You can prepare everything ahead and serve this at room temperature - imagine a babaganoush (one of the best dips) but deconstructed.
Ingredients
- 3 aubergines
- 3 tbsp runny tahini (Al Nakhil or Belazu are my favourite brands)
- 2 tbsp pomegranate molasses
- Aleppo chilli flakes (optional)
- Handful of toasted pine nuts or slivered almonds
- Salt and pepper
Preserved Lemon and Olive Herby Salsa
- 10 g parsley
- 5 g basil (or just use more parsley)
- 5–6 olives (I used a mix of green and black, either is fine)
- ½ preserved lemon
- Pinch of chilli flakes (optional)
- 2–3 tbsp olive oil
Instructions
- Finely chop the basil, parsley, and olives, then add them to a bowl. Finely chop the preserved lemon, removing any pips, and add this to the bowl along with the olive oil and chilli flakes, if using. Stir well – there’s no need to add salt here as the olives and preserved lemon are already salty. Add a little more olive oil if needed to loosen the salsa.
- Preheat the oven or air fryer to 200°C fan. Pierce the aubergines all over with a fork and rub the skins with a little olive oil, salt, and pepper. Cook for 25–35 minutes, depending on size, until collapsed and completely soft, turning once to cook evenly.
- When cooked, allow to cool slightly before placing on a large platter. Slice open lengthways and spread out to expose the insides. Season well with salt and pepper, then drizzle generously with tahini, pomegranate molasses, and olive oil. Top with the herby salsa, pine nuts, and Aleppo chilli flakes, if using. Serve hot or at room temperature.
