1 Tablespoon finely chopped fresh Parsley or Mint (to serve)
1 Teaspoon Olive Oil (to serve)
Just one hour in the oven with almost no attention and a quick mix in a bowl and you have a delicious vegetarian dip. It’s also great with falafel.
Preheat the oven to 190°C Fan or 200°C.
Place the aubergine on a tray in the centre of the oven (or on a barbecue) and cook for one hour, turning after half an hour. The aubergine should be very soft after this time.
Remove the aubergine to a board and cut it in half. Leave it to cool.
While the aubergine is cooling, put the tahini, lemon juice, crushed garlic, cumin and salt and pepper into a bowl and mix to combine.
When the aubergine is cool enough to handle, scoop out the fleshy insides and mash it into the tahini mixture using a fork.
To serve, put the Baba Ganoush into a bowl and sprinkle with pomegranate seeds and chopped parsley or mint and drizzle over the olive oil. Serve with crackers, toasted pita bread and/or raw vegetables.
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