These two beautiful, colorful Mezze dishes are a wonderful light opening to any Middle-Eastern inspired meal or as a complement to other delicious Mezze dishes (take a peek at my Syrian Lamb Kebabs, jewelled hummus and Fattoush salad).
Since I discovered baba ganoush at our local Lebanese I completely fell in love with the exotic smokiness of the dip, a far more exciting version of hummus. Since then, I have eaten it all over the globe (in Jordan and Morocco) and recently, decided I must make a version of it at home. The asparagus, although not a classic Middle Eastern Ingredient is gorgeous when char-grilled with the sweet, spicy harissa marinade.
2 small firm aubergines
1 tsp of salt
2 tsp of black pepper
50g of tahini paste
1 tbsp of olive oil
a handful of fresh pomegranate seeds (to serve)
2 cloves of garlic, crushed
2 tbsp of lemon juice
flat leaf parsley leaves (for garnish)
For the baba ganoush, heat up the oven to 200 degrees. Place the aubergines on a tray, sprinkle with seasoning and drizzle with olive oil. Pierce each aubergine a couple of times and place in the oven for approximately 45mins- 1hr.
The aubergines should completely black and burnt on the outside (this creates the smokey flavor). Remove aubergines from the oven and wait until cool.
Slice the aubergines skins open with a sharp knife and spoon out the soft flesh into a bowl. Combine this with the rest of the ingredients and serve with the pomegranate seeds and parsley for garnish. This can easily be refrigerated and served when needed, make sure it is at room-temperature for eating though!
Marinade the asparagus in the oil and harissa for at least 1 hr. Heat up the barbecue and grill the asparagus for 1-2 minutes on each side, depending on how thick they are. This will leave your asparagus slightly blackened and wonderfully al dente.
Love, The Foody Girl