Baba Ganoush

In LUNCH, VEGETARIAN

Info

Preparation Time 15 MINUTES

Cooking Time 60 MINUTES

Difficulty VERY EASY

Servings 1 BOWLFUL

Ingredients

1 large AUBERGINE

2 Tablespoons TAHINI PASTE

The juice from a LEMON (approx. 2 Tablespoons)

1 fat GARLIC CLOVE crushed

Pinch of GROUND CUMIN

SALT AND PEPPER

1-2 Tablespoons POMEGRANATE SEEDS (to serve)

1 Tablespoon finely chopped fresh PARSLEY OR MINT (to serve)

1 Teaspoon OLIVE OIL (to serve)

Just one hour in the oven with almost no attention and a quick mix in a bowl and you have a delicious vegetarian dip.  It’s also great with falafel.

1. Preheat the oven to 190°C Fan or 200°C.
2. Place the aubergine on a tray in the centre of the oven (or on a barbecue) and cook for one hour, turning after half an hour.  The aubergine should be very soft after this time.
3. Remove the aubergine to a board and cut it in half.  Leave it to cool.
   
   
   
   
   
   
4. While the aubergine is cooling, put the tahini, lemon juice, crushed garlic, cumin and salt and pepper into a bowl and mix to combine.
5. When the aubergine is cool enough to handle, scoop out the fleshy insides and mash it into the tahini mixture using a fork. 
   
   
   
   
   
   
   
   
6. To serve, put the Baba Ganoush into a bowl and sprinkle with pomegranate seeds and chopped parsley or mint and drizzle over the olive oil.  Serve with crackers, toasted pita bread and/or raw vegetables.