Whenever I heard the words baba ganush it brought connotations of a complex and time consuming recipe, oh how wrong I was. This is a super quick and easy recipe that makes for a lovely dip, dressing for a salad or even to dip your chips in. It is packed full of flavour and is ready in half an hour.
3 Garlic Cloves crushed with a pinch of salt
The Juice of 1 lemon
3 tbsp of Olive Oil
Black pepper, to taste
1 tbsp chopped flat leaf parsley
2 tbsp tahini (I left this out of mine as I can’t eat nuts or seeds)
To begin, pierce the aubergines with a fork and grill. Do so until the skin is charred and the flesh is soft to touch. This will take roughly 15-20 minutes and remember to turn the aubergines through out the time. Next mix all of your other ingredients – bar the cooking aubergines – together in a pestle and mortar or using a mini mixer. I love my mini mixer so I do.
Once the aubergines are cooked and are cool enough to handle, cut them in half and scoop out the flesh. Mix all of your ingredients together. Then pop your baba ganush into a serving dish with a drizzle of olive oil and garnish with some finely chopped parsley.