Easy Aubergine and Tahini Dip; Baba Ganoush
Aubergine and Tahini dip is one of my favourite dips to put together when I’m craving a healthy tasty snack, and its so quick but the key is all in the preparation; next time you’ve got the oven on, pop an aubergine (or 2!) in and let it soften. If you’re not making the dip that day, it’ll keep in the fridge for days until you’re ready to use it. The beauty of this versatile vegetable is that it is delicious with the minimum of additions, but you can also vary the flavours and ingredients you use for an alternative dip.
Ingredients
- 2 large aubergines
- 2 tbsp olive oil
- 2 tbsp tahini
- 1 clove garlic crushed
- Juice of half a pemon
- 1 bunch fresh flat leaf parsley retain some for garnish
- 1 green chilli chopped (optional)
- Salt & Pepper
Instructions
- Prick the whole Aubergine with a fork and bake in the oven for approx. 45mins at 180 degrees until soft. For a slightly smoked flavour, grill for the last 5-10 minutes to char the skin.
- When cooled, but still warm, cut into large chunks and blend with the garlic and olive oil to a course texture.
- Add tahini and remainder of ingredients and blend to a smooth consistency. Season well and serve sprinkled with chopped parsley and chilli flakes if using.
Notes
Tips:
Using a warmed aubergine allows the flavours to infuse more, but the dip works equally well if you’re using a prepared aubergine. If you don’t have a food processor, use the back of the fork to mash the aubergine and ensure the remaining ingredients are very finely chopped before combining.
Alternative Aubergine and Tahini Dip:
Swap the parsley and fresh green chilli for the following:
- 1 tsp pomegranate molasses
- 1 tsp sumac 1 tsp chilli flakes (optional)
- 1 tsp cumin
- 1 tsp chilli flakes (optional)