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Baba ganoush
Smoked aubergine & tahini dip
Dairy-free
df
Gluten-free
gf
Vegan
vg
Vegetarian
v
Baba ganoush
Smoked aubergine & tahini dip
Dairy-free
df
Gluten-free
gf
Vegan
vg
Vegetarian
v
“This smoky aubergine dip is fantastic for sharing and served with ice-cold veggies or homemade flatbreads for dunking it’s an absolute joy to eat. ”
Serves
Serves
10
Difficulty
Super easy
Healthy snack ideas
Nutrition per serving
Plus
Calories
64
3%
Fat
6.2g
9%
Saturates
0.9g
5%
Sugars
1.3g
1%
Salt
0g
0%
Protein
1g
2%
Carbs
1.5g
1%
Fibre
1.4g
-
Of an adult's reference intake
Recipe From
The Kitchen Garden Project
By Jamie Oliver
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
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Recipe From
The Kitchen Garden Project
By Jamie Oliver
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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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Recipe From
The Kitchen Garden Project
By Jamie Oliver