Baba Ganoush (Aubergine Tahini Dip)
A must-know alternative to hummus. Irresistibly smooth and flavorsome addition to your table.
- 2 medium aubergines
- 2 cloves of garlic, pressed
- 1/4 cup tahini
- 1/3 cup Colive Extra Virgin Olive Oil
- 3 tbsp lemon juice
- 2 tbsp parsley (and some more to decorate)
- 1/2 tsp salt
- 1/4 tsp cumin
- Pomegranate seeds to decorate (we used wild local goji berries as pomegranate is not in season)
- Some paprika and some chili flakes to decorate
- Preheat oven to 220c.
- Line a roasting tin with baking paper.
- Wash and halve the aubergines. Rub their open side with a little bit of olive oil and a little bit of salt. Place them face down in the roasting tin and cook them for around 30 - 40 min in the oven.
- They will become softer and slightly lose their shape when they are ready. Take them out and leave them to cool for a while.
- Scoop out the soft flesh of the aubergines and discard the skins. Place soft flesh in a sieve and gently mash to get rid of the extra liquid.
- Put them in a bowl, add pressed garlic cloves and stir well.
- Add tahini and lemon juice and combine well again.
- Add parsley, salt, cumin and stir well.
- Slowly add most of the Colive oil (leave some to drizzle on top)
- Once it is nice and smooth, decorate with smoked paprika, chili flakes, parsley leaves and goji berries (or pomegranate seeds).
- Serve with warm pitta bread or crunchy crudites.