Baba Ghannouj

Ingredients (serves 4)

• 1 large aubergine

• 1 large onion, finely chopped

• 70g hazelnuts, crushed (keep some aside for garnish)

• 1 Tbs pomegranate molasses

• ½ tsp salt

• ½ tsp black pepper

• A handful of pomegranate seeds

• A drizzle of olive oil

• Optional : parsley, chopped

Method

1. Preheat the oven to 250°C on rotating heat

2. Pierce the aubergine with a fork several times (otherwise it may explode as the interior heats up)

3. Put the aubergine on a baking tray lined with parchment paper and bake it in the oven for 1 hour

4. In a pan, sauté the onion with 1 Tbs of olive oil on medium-high heat until it becomes golden brown

5. When the aubergine is ready, cut it in half, then spoon out all of its flesh and put it in a bowl

6. Add the sautéed onions, the crushed hazelnuts, the pomegranate molasses, the salt and the pepper to the bowl, and mix well together

7. Serve at room temperature with the pomegranate seeds and a drizzle of olive oil

8. To make it look fancy, you can add crushed hazelnuts and chopped parsley on top

Recipe by Hind Tahboub and Diala Tufenkji

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