Baba Ganoush

Smokey aubergine is a good flavour.

Dips make our lives better. They do. I am a true hummus fanatic (whether with chickpeas or the butter bean version that I keep on dipping into) but don’t want to disregard the goodness of roasted and blended aubergines. Are you ready to scoop?

Servings: 4-5

Total time: 1 hour 

For this dish

Ingredients

2 aubergines

2 tbsp tahini

1 tbsp olive oil

2 cloves of garlic

1/2 lemon, juiced

salt and pepper for taste

optional

1 tsp miso

1/2 tsp date or maple syrup

to top

1 tbsp toasted sesame seeds

cilantro

drizzle of olive oil

serve with

bread

crackers

veggie sticks to dip

Instructions

1. Preheat the oven to 190°C and roast the aubergine for 45 - 50 minutes or until soft. Let them cool slightly, then cut into halves and scoop out the flesh. (There is no specific plan as to what to do with the leftover aubergine skin, but why waste them? You can chop them up and fry in a pan to use as crunchy salad topping, for example.)

2. Place the flesh in a food processor or blender and add the tahini, olive oil, garlic, lemon juice, salt and pepper and blend until creamy. If you are using the miso and date or maple syrup for more umami and flavour balance, add them into the blender too.

3. Pour the Baba Ganoush into a bowl and sprinkle with toasted sesame seeds, fresh cilantro leaves and a drizzle of olive oil.

4. Start dipping or spreading or spooning this yummy deliciousness!