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Baba ganoush
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Delicious smoked eggplant dip perfect for sharing with crisp veggies or warm homemade flatbreads.
Ingredients:
  • 3 medium aubergines
  • 2 cloves of garlic
  • 1 tablespoon tahini
  • ½ teaspoon chilli powder optional
  • 1 teaspoon cumin
  • extra virgin olive oil
  • 2 lemons
Instructions:
  • Preheat the oven to 180C/350F/gas 4. Cut the aubergines in half lengthways and score the flesh sides in a crisscross pattern without cutting through the skins. Drizzle with 2 tablespoons olive oil, toss to coat, and place them on a baking tray, flesh-side facing up. Bake for about 45 minutes until soft. Let cool. Peel and roughly chop the garlic, then combine with tahini, chilli powder (if using), cumin, 2 tablespoons extra virgin olive oil, and the cooked aubergine (discarding the skin) in a food processor. Squeeze in the lemon juice, removing any pips with your fingers. Blend into a thick dip. Season with salt and pepper to taste and transfer to a serving bowl. Enjoy!

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