Baba ghanoush is my favourite part of any Middle Eastern mezze. As I'm writing this I'm snacking on the leftovers because I can't think about it without needing a taste! This is a fab party dip, or beautiful as part of a mezze/ platter. I've made this for a mezze of tabbouleh, pitta and spiced cauliflower steak. You can serve this warm or cold.
Makes 2 dip bowls Ingredients:
2 medium aubergines 2 garlic cloves, crushed juice of 1 lemon 1 tbsp tahini 2 tbsp olive oil salt and pepper Method:
1. Slice the aubergines lengthways and score the flesh - don't pierce the skin. Bake at 200 degrees for 40-45 minutes until soft. Once cooked leave until cool enough to handle. 2. While the aubergines are cooking, place the remaining ingredients in a bowl and mix to combine. 3. Once cool enough to handle, scoop out the aubergine flesh and blend with the remaining ingredients. You can simply mix this for a textured dip, or blend in a food processor for a smoother dip. Season to taste.
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