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Aubergine and Tahini Dip

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.
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Course: Side Dish, Snack
Ingredients Method Notes

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

Method
 

  1. 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.
  2. When cooled, but still warm, cut into large chunks and blend with the garlic and olive oil to a course texture.
  3. 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)
Sprinkle with pomegranate seeds and a touch of sumac and drizzle with olive oil to serve.
Alternative Aubergine and Tahini Dip:
  • 1 tsp cumin
  • 1 tsp chilli flakes (optional)
Sprinkle with chilli flakes and toasted cumin seeds and drizzle with olive oil to serve
Serving Suggestions: Serve with crudités Serve with pita chips; break up a pitta bread into random sizes and bake in the oven until browned and crisp