Ingredients per serve


Baba ganoush

  • Eggplants 2.0 x
  • Olive oil 15.0 g
  • Cumin, powder 5.0 g
  • Cinnamon powder
  • Lemon, piece 1.0 pc
  • Tahini 25.0 g
  • Garlic puree 5.0 g

Pickled cucumber

  • Cucumber 150.0 g
  • Vinegar 350.0 ml
  • Sugar 50.0 g


  • Ras el hanout spice mix 10.0 g
  • Lemon juice 5.0 g
  • Olive oil 10.0 g


  • Corn 3.0 pc
  • Pine nuts 30.0 g
  • Coriander 20.0 g

To serve

  • Coriander
  • Fried Onions
  • Pretzel Bun
  • Lamb Sausage

Middle East meets West in your pub menu with this combination of creamy baba ganoush, lamb sausage, crispy pickled cucumber and fried onions.



  1. Baba ganoush

    • Wrap the eggplant in aluminum foil and cook in the oven for about 1 hour, 180 degreeCelsius.
    • Peel off the skin, cut in cubes and use a sieve to press out some liquid.
    • Put the oil on low heat and add the cumin, cinnamon andgarlic puree.
    • Blend the eggplant and season with the oil, tahini, lemon juice, pepper and salt.
  2. Pickled cucumber

    • Heat the vinegar luke warm, dilute the sugar and let it cool down.
    • Cut the cucumber into strings and add to the vinegar.
  3. Sauce

    • Put the oil on low heat and add the ras el hanout spices. Let it cool down.
    • Add the oil and spices to theHellmann’s Real Mayonnaiseand season with lemon juice.
  4. Corn

    • Steam the corn and cut into 5 cm thick chunks, put a small skewer in each of them.
    • Chop roasted pine nuts and fresh coriander.
  5. To serve

    • Grill the sausage and cut the bun open.
    • Start with the baba ganoush and coriander. Add the lamb sausage on top and finish the bun with some pickled cucumber, fried onions and the ras el hanout mayonnaise.
    • Grill the corn sticks and brush withHellmann’s Real Mayonnaise, dip into the pine nuts and coriander.