Smokey Babaganoush Cob
Smokey Babaganoush Cob
Introduction
This smokey babaganoush might just give your favourite hummus a run for its money! Perfect for dipping veggies and bread when entertaining or just a mid day snack.
Ingredients
Method
1
Place the eggplants directly on two separate medium flames on the stove and roast for 15-18 minutes. Turn them around occasionally with tongs, until the skin is burnt and flaky on all sides and the flesh is soft. Allow to cool down slightly
2
Alternatively, score the eggplants with a knife in a few places and place under a hot grill for about an hour. Turn them around every 20 minutes and continue to cook even if they burst
3
Use your hands to separate the soft eggplant flesh from the burnt skin. Strain the eggplant flesh to remove as much water as possible
4
Place the eggplant in a food processor and add the garlic, most of the herbs, lemon zest and juice, olive oil, half a teaspoon of salt and a grind of fresh black pepper. Blend until smooth, but not perfectly pureed
5
When you are ready to serve, cut a hole in the top of the cob and remove the insides. Fill with the eggplant mixture, and then scatter the pomegranate seeds, remaining herbs and a sprinkle of nigella seeds on top
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