Create a vibrant vegetarian meze with this simple baba ganoush and salsa recipe. The grilled eggplant adds a delightful smoky flavor, while the cherry tomatoes contribute a touch of sweetness to the salsa.

Pair it with warm, charred flatbreads or crunchy raw vegetables for a perfect starter at your next gathering.

Ingredients

  • Serves 4
    • 2 large eggplants
    • 2 tbsp tahini
    • 6 cloves garlic, crushed
    • 1⁄2 tsp each of salt and black pepper
    • 2 sprigs of oregano, basil, or mint, chopped
    • 1 tbsp toasted sesame seeds (optional)
  • Salsa Ingredients
    • 150g cherry tomatoes
    • 2 spring onions
    • 1⁄2-1 small green chili
    • Juice of 1 lime
    • Salt and black pepper
  • To Serve
    • Guacamole, grilled halloumi, and flatbread

Preparation Method

Vegetarian Meze with Baba Ghanoush and Salsa

  1. Preheat your grill.
  2. For the baba ganoush, prick the eggplants with a fork, place them on a baking sheet, and grill them slowly for 15-20 minutes. Then, turn and grill for another 30 minutes until the skins are fully charred. Allow them to cool, then drain any excess juices.
  3. Chop the eggplants roughly, discarding the stems. Place them in a food processor with tahini, garlic, and seasonings, and pulse for six to eight rounds to create a chunky purée. If tahini isn't available, consider Baron's USDA Organic Tahini from Amazon.
  4. Add chopped herbs and sprinkle with sesame seeds if desired.
  5. For the salsa, chop the tomatoes, spring onions, and chili. Pulse in a food processor for about four seconds to keep it coarse. Mix in lime juice and season to taste.

Enjoy the baba ganoush and salsa alongside your choice of accompaniments, such as sliced raw veggies like carrots, peppers, and cucumbers. These pair wonderfully with garlic and herb flatbreads.