vegan, gluten free
This aubergine dip is simply delicious served with warm pitta bread.
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| 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
_______________________________________
recipe inspired by:
World Food Cafe, Vegetarian Bible
Chris and Carolyn Caldicott
2014 by First Frances Lincol
