Baba Ganoush
This is a brilliant dish to zip up if you’ve been staring at that Aubergine in your fridge for over a week. The resulting spread works really well with grilled meats, especially lamb, but is just as good used as a dipper or compliment with anything savoury such as Quiche . Alternatively spread it on that pizza base and add mint, feta and chilli for something different, which will blow your taste buds away.
Servings: people
Ingredients
- 1 whole Aubergine (£0.60)
- 1 cloves garlic (£0.03)
- 13 grams Tahini paste tablespoon (£0.13)
- 1 whole Lemon juice of (£0.30)
- Salt & Pepper to season
- .5 grams chilli half a teaspoon
- 13 ml olive oil tablespoon (£0.07)
- 5 grams Fresh parsley teaspoon (chopped) (£0.10)
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Prep Time: 5
Cook Time: 35 minutes
- Prick the Aubergine all over then place in a medium oven and cook for about 30 minutes. Once cooked the Aubergine will be soft to the touch and easy to peel the outer skin or to scoop the flesh out.
- Add the garlic, tahini paste, lemon, seasoning and a good glug of olive oil to a food processor with the Aubergine flesh. Whirl everything together and scoop out into a serving dish.
- Sprinkle on parsley and chilli powder and a drizzle of olive oil and you are ready to go.
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Baba Ganoush is a Middle-Eastern speciality, made of burnt aubergine with garlic, lemon and pomegranate seeds, it’s traditionally served as part of a mezze platter.