BABA GHANOUSH- SPICED AUBERGINE DP (DF, GF, VE, V)
This baba ganoush spiced aubergine dip is easy to make, packed with flavour, and fantastic for sharing. It is perfect when served with crisp veggies or homemade flatbreads for dunking!
INGREDIENTS:
Allergens: sesame
- 3 medium aubergines
- 2 cloves garlic (crushed)
- 1 tbsp tahini
- 20 ml sesame oil (or 50g toasted sesame seeds) (if no tahini)
- ½ tsp chilli powder
- 1 tsp cumin
- 2 lemons (juiced)
- extra virgin olive oil
Preheat the oven to 180˚C.
On a chopping board, cut the aubergines in half lengthways.
Score the flesh in a crisscross pattern, making sure you don’t cut through the skins.
Drizzle with 2 tablespoons olive oil, then toss to coat.
Arrange on a baking tray, flesh-side facing up, then bake in the oven for around 45 minutes, or until soft.
Remove the aubergine from the oven, then leave aside to cool, once cool scoop out the flesh and discard the skins.
Peel and roughly chop the garlic, then place in a food processor.
Add the tahini, chilli powder, cumin, 2 tablespoons extra virgin olive oil and the aubergine.
Cut the lemons in half. Squeeze in the juice, using your fingers to catch any pips.
Secure the lid and blitz to a nice thick texture.
Season to taste.
Transfer to a bowl, to serve.
