Cheat's Baba Ganoush & Lebanese Tabbouleh

As mentioned in my first recipe post focused on aubergines, I've really come to appreciate Middle Eastern flavours so much more being able to live in Kuwait. I love that one will find ready prepared kofta mince at the butchery section of the supermarkets. And I discovered that I've been making tabbouleh incorrectly for 15 years! And of course, it's only natural that hummus and baba ganoush and other dips have become a bi-weekly occurrence in our home. Mostly from really amazing Lebanese take out options. So here's my 3rd recipe making use of all the aubergines I had a few weeks ago. This, my friends, is a cheat's version of baba ganoush. Usually, you need to roast whole aubergines for about an hour, then scoop the cooled flesh out and blend with tahini, garlic, spices, olive oil and lemon. As you read on, I've tweaked, shortened and simplified the process and still end up with super delicious results. So, in the end, this creamy dreamy baba ganoush is served with pan-fried lamb kofta (made with ready-made spicy kofta mince from our local shop) and tabbouleh (prepared the proper Lebanese way). I also add some roasted chickpeas (as seen in recipe 1), pomegranate rubies (because I'm can't get enough of this stuff) and a good sprinkle of sumac. P.s. I cheated [even more] in the past by using IKEA meatballs that I simply roast with a little olive oil and season with sumac and cumin. Making your own kofta mince is super easy too, you can find simple recipes all over the interwebs.