It’s great sadness that I say this, my local city’s veggie/vegan hot spot is closing down. Pulse is one of the places to be in Norwich if your veggie/vegan and its certainly one of my boyfriends favorite place to eat. How does this relate to baba ghanoush? Well it was here my boyfriend got a taste for it, they do this simple (but tasty) salad with rocket, grilled aubergine and a big dollop of baba ghanoush! I kept saying I was gonna make it for him some time, just never got round to it, but I finally accepted that I’m going to have to start making it… If your near Norwich they don’t close until the end of may so its well worth a visit, before this Norwich veggie icon disappears for good!
1 large aubergine, or 2 small
5 cloves garlic, do not peel
1 tsp ground coriander seeds
1/4 cup tahini
3 tbsp lemon juice
1/4 tsp fine sea salt
1/4 tsp freshly ground black pepper
The leaves from one bunch flat leaf parsley, chopped
2 tsp cumin
Za’atar spice mix for topping
olive oil or chipotle oil for drizzling on top
Start off by chopping your aubergine into nice big chunks and chucking into a roasting tin with the unpeeled garlic and drizzle with a generous amount of olive oil. Roast at 200c/400f for about 25 minutes, until the aubergine is nice and tender. Carefully remove the skin from the aubergines and mash in a bowl with a fork until well mashed, stir in everything else apart from the za’atar spice mix and olive oil together until well combined and taste for seasoning and tahini, adding more as needed. Dollop into ramekins, or a cute lil’ serving dish and sprinkle on the Za’atar spice mix and drizzle with oil. Serve with tortilla chips, flat breads or crackers!
Printable recipe sheets page now up and running! Click here!