Baba Ganoush

Last update: 7.08.17 First posted: 6.08.17 by in

Here’s a nice easy change from hummus, for a summer BBQ or picnic
Ingredients
1 large aubergine
1 small garlic clove
1 tablespoon lemon juice
2 tablespoons tahini
½ teaspoon sea salt
¼ teaspoon smoked paprika
Twist black pepper
Instructions

Score through the aubergine several times with a sharp knife. This is important to stop it bursting open in the oven when you bake it.
Bake it in a hot oven at gas mark 7 (425F or 220C) between 40 & 60 minutes (or until soft).
Once baked, allow to cool.
When cool, scoop out the contents. If your aubergine is quite watery (as they can be) then it’s best to drain off quite a bit of the excess water. Use a colander or sieve and let it drain for a minute or two.
When ready put the strained aubergine into a jug or food processor.
Crush the garlic clove and add to jug.
Add lemon juice, tahini, sea salt, smoked paprika and pepper.
Blend until creamy smooth (use a hand blender / food processor or jug blender).
Chill before serving.
Add optional garnish of parsley, smoked paprika and olive oil, if you like, when serving.
Eat with crusty bread, flatbread or pittas

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