Monday 25 April 2016

Just BABA (Baba Ganoush)

vegan, gluten free

This aubergine dip is simply delicious served with warm pitta bread.


baba ganoush


1 large aubergine
2 garlic cloves
2 tablespoon tahini
1 tablespoon olive oil
juice of 1 lemon
salt and pepper
chopped flat leaf parsley
pomegranate to garnish (optional)

Grill the aubergine until the skin starts to bubble, turning it frequently until all sides are done and the aubergine feels soft. This can also be done in a hot oven.
Cut the aubergine in half and then scoop out the flesh into a food processor. add the garlic, tahini, olive oil, salt and pepper to taste and lemon juice, then blend until smooth.
Pile the Baba Ganoush onto a  flat plate, garnish with parsley and sprinkle with pomegranate seeds.

Kept in the fridge can last for up to 4 days but best enjoyed on the day of preparation.

recipe inspired by:
World Food Cafe, Vegetarian Bible
Chris and Carolyn Caldicott
2014 by First Frances Lincol 

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