A light, refreshing Baba Ganoush recipe that’s perfect in place of creamier, more calorific dips.
Serves 4-6
Ingredients:
1 aubergine
2tbsp sunflower oil
Pinch salt and pepper
2 cloves garlic, crushed
3tbsp tahini
4tbsp freshly squeezed lemon juice
½tsp ground cumin
Method:
Preheat your oven to 200°C / 390°F
Slice your aubergine in half lengthways. Then add it into a baking dish and drizzle each half with 1tbsp of sunflower oil, and generously sprinkle with some salt and pepper.
Next, add the aubergine into the oven and bake for 50-55 minutes until soft.
When the aubergine has baked, remove it from the oven. Using a spoon, scoop out the soft inside from the aubergine and discard the skin.
Then, move the soft inside of the aubergine into a food processor, followed by the lemon juice, garlic, tahini and cumin. Blend all of the ingredients together until a smooth dip has formed. Pour the dip into a bowl to serve straight away, or place in the fridge to cool.
Recipe courtesy of harrietemily.com
