Sicilian Arancini with Baba Ganoush

Sicilian Arancini with Baba Ganoush

Cook 30 mins
Serves 4

Combining Mediterranean and Arabic flavours, this simple recipe can be used as a starter or a snack. The smoky aubergine of the baba ganoush perfectly complements Cauldron’s arancini, filled with aubergine, garlic and cheese.


2 packs of Cauldron Sicilian Arancini
3 aubergines
3 cloves of garlic, peeled
3 tbsp olive oil
The juice of 1 lemon
2 tbsp tahini (available from most supermarkets)
Black pepper
2 tbsp fresh, chopped parsley


  1. Prick each aubergine with a fork and then place under the grill, whole. Grill for approximately 20 minutes or until the flesh is soft and the skin black. Turn regularly using tongs.
  2. When grilled, place the aubergines in a bowl of cold water and peel off the skins.
  3. Then place the aubergines, garlic, lemon, tahini into a blender and puree.
  4. Transfer to a serving bowl and finish with a drizzle of olive oil, a sprinkle of black pepper and the chopped parsley.
  5. Serve as a dip with Cauldron Sicilian Arancini.