Another quick, easy, super tasty vegan dip or sandwich spread. This time from one of my favourite cuisines -Lebanese, although it is also widespread across Syria, Jordan, Israel, Occupied Palestine and Egypt. It has a delicious smokey flavour and is creamier than humous. Aubergines are currently in the peak of their season, and I have noticed them being sold off very cheaply in my local supermarket due to them having a few dents or bruises. All the better for me to buy up a big bag and make loads of baba ganoush! You can vary the quantities of ingredients in this recipe according to taste.
- 1 Aubergine
- 1 heaped tbsp Tahini
- 1 lemon (for the juice)
- 2 cloves garlic
- 2 tbsp extra virgin olive oil
- 1/2 tsp cumin
- 1/2 tsp smoked paprika
- Fresh parsley to garnish (I had none today!)
Roast the aubergine by slicing it in half lenghtways and placing it cut side down on an oiled baking tray. Roast for about 30 minutes at 200 degrees celcius until the flesh is soft. Scoop the flesh out of the aubergine skins and mash well with a fork. You could use a food processor but I find it easy to get to the consistency that I like without one. Mix it well with the remaining ingredients to remove all lumps and it’s ready to eat!
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