2 large aubergines
1 clove garlic, crushed
About 1/2 cup (125ml) NOMU Extra Virgin Olive Oil
1 tbsp freshly squeezed lemon juice
Handful Italian parsley, roughly chopped
2 generous pinches NOMU Moroccan Rub
Generous grinding NOMU Sea Salt, to taste
For best results, cook the aubergines over the braai until the skin is charred and blackened and the flesh inside is soft. Alternatively, roast them in an oven at 220°C for 45 minutes until the skin blisters.
Peel the aubergine, discard the skin and place the flesh in a sieve to allow the excess juices to run out.
Place the aubergine in a bowl and add the garlic, Olive Oil and lemon juice. Using a fork, mash together until combined and smooth but still textured. Lastly, stir in the parsley and Moroccan Rub and season to taste.
Serve with chargrilled bread
Tips: This recipe makes about 300-400ml of baba ganoush depending on the size of your aubergines. Keep covered in oil in a sterilized jar in the refrigerator for 1 week. Bring back to room temperature before serving.
For a bit of bite, add one finely chopped red or green chilli.
This is also delicious accompanied by flavoured oil.
2 large aubergines
1 clove garlic, crushed
About 1/2 cup (125ml) NOMU Extra Virgin Olive Oil
1 tbsp freshly squeezed lemon juice
Handful Italian parsley, roughly chopped
2 generous pinches NOMU Moroccan Rub
Generous grinding NOMU Sea Salt, to taste
For best results, cook the aubergines over the braai until the skin is charred and blackened and the flesh inside is soft. Alternatively, roast them in an oven at 220°C for 45 minutes until the skin blisters.
Peel the aubergine, discard the skin and place the flesh in a sieve to allow the excess juices to run out.
Place the aubergine in a bowl and add the garlic, Olive Oil and lemon juice. Using a fork, mash together until combined and smooth but still textured. Lastly, stir in the parsley and Moroccan Rub and season to taste.
Serve with chargrilled bread
Tips: This recipe makes about 300-400ml of baba ganoush depending on the size of your aubergines. Keep covered in oil in a sterilized jar in the refrigerator for 1 week. Bring back to room temperature before serving.
For a bit of bite, add one finely chopped red or green chilli.
This is also delicious accompanied by flavoured oil.
2 large aubergines
1 clove garlic, crushed
About 1/2 cup (125ml) NOMU Extra Virgin Olive Oil
1 tbsp freshly squeezed lemon juice
Handful Italian parsley, roughly chopped
2 generous pinches NOMU Moroccan Rub
Generous grinding NOMU Sea Salt, to taste
For best results, cook the aubergines over the braai until the skin is charred and blackened and the flesh inside is soft. Alternatively, roast them in an oven at 220°C for 45 minutes until the skin blisters.
Peel the aubergine, discard the skin and place the flesh in a sieve to allow the excess juices to run out.
Place the aubergine in a bowl and add the garlic, Olive Oil and lemon juice. Using a fork, mash together until combined and smooth but still textured. Lastly, stir in the parsley and Moroccan Rub and season to taste.
Serve with chargrilled bread
Tips: This recipe makes about 300-400ml of baba ganoush depending on the size of your aubergines. Keep covered in oil in a sterilized jar in the refrigerator for 1 week. Bring back to room temperature before serving.
For a bit of bite, add one finely chopped red or green chilli.
This is also delicious accompanied by flavoured oil.
2 large aubergines
1 clove garlic, crushed
About 1/2 cup (125ml) NOMU Extra Virgin Olive Oil
1 tbsp freshly squeezed lemon juice
Handful Italian parsley, roughly chopped
2 generous pinches NOMU Moroccan Rub
Generous grinding NOMU Sea Salt, to taste
For best results, cook the aubergines over the braai until the skin is charred and blackened and the flesh inside is soft. Alternatively, roast them in an oven at 220°C for 45 minutes until the skin blisters.
Peel the aubergine, discard the skin and place the flesh in a sieve to allow the excess juices to run out.
Place the aubergine in a bowl and add the garlic, Olive Oil and lemon juice. Using a fork, mash together until combined and smooth but still textured. Lastly, stir in the parsley and Moroccan Rub and season to taste.
Serve with chargrilled bread
Tips: This recipe makes about 300-400ml of baba ganoush depending on the size of your aubergines. Keep covered in oil in a sterilized jar in the refrigerator for 1 week. Bring back to room temperature before serving.
For a bit of bite, add one finely chopped red or green chilli.
This is also delicious accompanied by flavoured oil.
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Once a week we send out an entirely delicious, but slightly unusual FREE Recipe Mailer. In a world of bland corporate mailers, SUBSCRIBE to ensure you don’t miss out on one of the more peculiar mailers you will receive this week…
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PLUS, one lucky shopper will WIN back the value of their cart in CASH!
You found a hidden Easter Egg!
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PLUS, one lucky shopper will WIN back the value of their cart in CASH!
You found a hidden Easter Egg!
Leave your details below to crack the egg to reveal your prize!
PLUS, one lucky shopper will WIN back the value of their cart in CASH!
You found a hidden Easter Egg!
Leave your details below to crack the egg to reveal your prize!
PLUS, one lucky shopper will WIN back the value of their cart in CASH!
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