Jimmy’s Friday Night Feast builds 
Winter soup recipes 
Make the most of our wild venison 
Let’s help teens learn to cook! 
Tofu recipes to make you happy! 
Family Fish Pie 
How to Break Down a Chicken 
Friday Night Feast 
Jamie’s Top 7 Curry Paste Tips & Hacks 
Happy Birthday Gennaro. X 
Campaigns
Quick Easy and Healthy 
Nutritional Advice 
Family
Ministry of Food
Cookery School
Baba ganoush
Smoked aubergine & tahini dip
Baba ganoush
Serves 10
DifficultySuper easy
Healthy
Kid friendly
The Kitchen Garden Project
Tap For Method
Ingredients
- 3 medium aubergines
- olive oil
- 2 cloves of garlic
- 1 tablespoon tahini
- ½ teaspoon chilli powder , optional
- 1 teaspoon cumin
- extra virgin olive oil
- 2 lemons
Tap For Method
The Kitchen Garden Project
Tap For Ingredients
Method
- Preheat the oven to 180C/350F/gas 4.
- On a chopping board, cut the aubergines in half lengthways.
- Score the flesh sides 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.
- Using oven gloves, remove the aubergine from the oven, then leave aside to cool.
- Peel and roughly chop the garlic, then place in a food processor.
- Add the tahini, chilli powder (if using), cumin, 2 tablespoons extra virgin olive oil and the aubergine, discarding the skin.
- 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 dip.
- Have a taste and add a tiny pinch of salt and pepper, if you think you think it needs it.
- Transfer to a bowl, to serve.
Comments