Baba Ganoush
Baba Ganoush is a delicious aubergine dip that is rich with the flavours of North Africa and the Middle East. Also called moutabel, it’s a creamy, tangy and smoky roasted aubergine dip.
Ingredients
- 2 Aubergine, medium size
- 1 Tablespoon Tahini
- 1 Tablespoon Olive oil, extra virgin
- 1 Clove Garlic, crushed
- 1 Tablespoon Lemon juice
- 1 Teaspoon Smoked Paprika
- Sea salt
Instructions
- Preheat the oven to 200°C/400°F. Cut the aubergine in half and pierce the skin all over with a fork. Brush the aubergine with a touch of olive oil or cooking spray on the cut side. Place cut side down in the oven on a baking sheet covered with foil.
- Roast whole for 40-50 minutes until the aubergine is very tender and the skin is beginning to collapse. Let cool slightly until it is cool enough to handle. Carefully scoop out the eggplant flesh from the skin.
- Put the aubergine flesh in a bowl. Add the rest of the ingredients and either blend with a stick blender or mash with a fork if you prefer more texture. Check the seasoning and adjust the flavour to suit your taste.