After securing a bargain of 2 large shiny glossy aubergines for £1 on my recent visit to the shops, I decided to give baba ganoush a whirl. The only problem being that I don't have any tahini in the store cupboard. So baba ganoush without tahini it is.
Baba ganoush originates from the near east, Turkey and Bulgaria and essentially is a roasted aubergine puree, enriched olive oil, garlic and lemon juice. Deliciously simple, its ideal served with crudites or bread sticks alongside drinks or as part of a mezze.
- 2 large aubergines
- Extra virgin olive oil
- garlic (to taste)
- Lemon juice
- Sea salt
- Freshly ground black pepper
- Puncture your aubergines, before roasting in a medium oven until softened and collasped
- Allow to cool fully, then scrape out the aubergine flesh from the skin. Place the flesh in your food processor
- Add your peeled garlic cloves, 2 tbsps olive oil, 1 tbsp lemon juice to the aubergine flesh
- Blend until smooth and season to taste
- Serve with your choice of dippers