Just BABA (Baba Ganoush)

vegan, gluten free

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

 

baba ganoush

 Ingredients:

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)


Method:
 

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.

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