Baba Ghanoush Recipe
This is a fairly classic recipe for a smoky aubergine dip – we really love it spread on toast or in a pita or flatbread.
- 1 medium aubergines
- 1 tbsp tahini
- 1 tbsp olive oil
- 1 garlic clove
- juice of half a lemon
- Pinch sea salt
- Prick the skin of the aubergine several times and roast in a hot oven for approx 40 mins until the skin has blackened. Alternatively, roast over the hot embers of a bbq or campfire.
- Allow the aubergine to cool and then halve the aubergine lengthways and scoop out the flesh with a spoon.
- Put the aubergine flesh and all the other ingredients into a blender and whizz up until smooth
- Season with a generous pinch of sea salt and garnish with a sprinkle of smoked paprika and a drizzle of olive oil
When you pierce the kin, make sure the knife/skewer goes into the flesh a little so that steam can escape easily as the aubergine cooks.
If you have smoked sea salt, that would be a delicious addition/alternative to your seasoning.