Aylam from Occupied Palestine was over for a visit in Manchester. She came over to our place and cooked us three amazing middle east dishes. The first dish was an Aubergine dip called Baba Ghanoush. She learnt this recipe from a friend’s mother who is Jewish and Mizrachy (a Jew who migrated to Israel from an Arab country).
Baba ghanoush, baba ganush, baba ghannouj or baba ghannoug (Arabicبابا غنوج bābā ġanūj) is a Lebanese dish of aubergine mashed and mixed with olive oil and seasonings. Often, it is eaten as a dip with khubz or pita bread, and is sometimes added to other dishes. It is usually of an earthy light-brown colour. It is popular in the Levant and Egypt.
Ingredients: 2 medium-large black Aubergines, Juice from 1 fresh Lemon, 3 cloves of garlic, Unmixed Tahini sauce, 1 bunch of parsley (finely chopped) , ground cumin, ground black pepper, salt