Baba Ganoush

A delicious smoky aubergine dip from the eastern end of the Mediteranean. Normally used as a dip but I also use for a sauce with pasta.

Prep Time 5

Cook Time 20

Total Time 25

Servings people

Prick the aubergines with a fork or skewer.
3 large aubergines
Grill the aubergines until the skin is charred and blacked and the flesh is soft about 20 minutes. Turn over halfway through cooking.
Crush the garlic and mix with the lemon juice, tahini, olive oil and pepper.
3 tspn garlic, 1 large lemon, 2 tbsp tahini, 3 tbsp olive oil, Black pepper
When the aubergines have cooled, scoop out the flesh.
Mix the soft flesh with the remaining ingredients.
Place in a small dip dish and finish with a drizzle of olive oil.
Sprinkle the chopped parsley over the top.
1 tbsp parsley