Ingredients per serve


What you need

Middle East meets West on your menu with this wild smash-up of savoury lamb sausage and creamy baba ganoush in a chewy pretzel bun, and the whole lot topped with pickled cucumbers and fried onions.



  1. What you need

    • Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.
  2. Baba Ganoush

    • Wrap eggplants in aluminum foil and bake in the oven at 180°C for about 1 hour.
    • Peel the skin off the eggplants, cut into cubes, and use a sieve to press out some of the liquid.
    • Put the oil on low heat and add the cumin powder, cinnamon powder, and garlic puree.
    • Blend the eggplant and season with the spiced oil, tahini, lemon juice, pepper, and salt.
  3. Pickled Cucumber

    • Heat the vinegar until lukewarm and dilute the sugar. Let the pickling liquid cool down.
    • Cut the cucumber into strings or noodles, and add to the liquid.
  4. Ras El Hanout Mayo

    • Put the oil on low heat and add the ras el hanout spice mix. Let it cool.
    • Once cool, add the spiced oil to HELLMANN'S Real Mayonnaise and season with lemon juice. Combine well.
  5. Grilled Corn

    • Steam the corn and cut into 5cm thick chunks, putting a small skewer through each.
    • Chop the toasted pine nuts and fresh coriander.
    • Grill the corn. Then, brush with HELLMANN'S Real Mayonnaise and coat with chopped pine nuts and coriander.
  6. To Serve

    • Grill the lamb sausages. Split the pretzel buns in half.
    • Start with a layer of baba ganoush and extra coriander. Add a lamb sausage on top.
    • Finish the bun with some pickled cucumber, fried onions, and ras el hanout mayo.
    • Serve with grilled corn and more ras el hanout mayo on the side.