For those of you who don’t know, though I expect many of you do, baba ghanoush is a dip of Levantine origin made using charred aubergine (eggplant). In its traditional form it contains ingredients similar to hummus, though this version diverges from the norm just a smidge. To be perfectly honest, as one must, I prefer hummus to the more traditional versions of baba ghanoush. However, spices like cumin and coriander seem to work exceptionally well with aubergine, a fruit I’m not particularly fond of, and serve to bring it well and truly to life.
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