Season
Summer
Autumn
Dietary
Vegan
Gluten Free
Dairy Free
Information
Baba Ganoush is a delicious Middle Eastern dip made from smokey roasted aubergines. It is made by roasting aubergines until blackened on the outside, but soft and creamy on the inside. It's combined with various spices to make a more-ish dip that pairs deliciously with vegetable sticks or flatbread, or simply spread on toast. It is a delightful way to use aubergines in the summer months that is bound to win over the biggest aubergine sceptic.
Ingredients
- 2-3 aubergines, cut in half
- 1-2 garlic cloves, finely grated
- 1-2 tablespoons of Tahini
- Juice of half a lemon
- 2 tbsp of olive oil
- Salt and pepper to taste
- (Optional) Chilli flakes, sumac or cumin
- (Optional) Fresh parsley for garnish
- (Optional) Flatbreads to serve
Method
- Cut your aubergines in half and place them cut down on a baking sheet or oven dish. Roast in the oven at 180 degrees until the skin is blackened and charred, but the inside is soft and creamy., approximately 20 minutes.
- Remove the aubergine from the oven and allow to cool. With a spoon, scoop out the inside of the aubergines into a bowl. Discard the skin.
- Add the garlic, tahini, lemon juice, olive oil, salt, pepper and any spices (if using) to the roasted aubergines. Mash and store all together. If you prefer a smoother texture, you can blend instead.
- Garnish with parsley (if using), serve with Flatbreads, vegetable sticks or simply enjoy as a side.
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