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Baba ganoush
Smoked aubergine & tahini dip
Baba ganoush
Serves 10
DifficultyNot too tricky
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.
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