This dish is light yet so tasty and filling, enjoying the aromatic smoky flavours of aubergine along with the creaminess of tahini to compliment one of our favourite middle-eastern creations.
Here’s how to make yours.
2 aubergines, washed
4 tbsp tahini
1 tbsp olive oil
1 tbsp truffle oil
Juice from 1 lemon
Fresh coriander for garnish, finely chopped
1/2 tsp smoked paprika
1/2 tsp sea salt
Freshly ground black pepper, to taste
**I use truffle oil instead of garlic because I don’t usually cook with garlic however instead of truffle oil, you can use 2 cloves of garlic, finely sliced or grated to add to the above ingredients**
- Pre-heat oven to 200C
- Put the aubergines, whole, on a baking tray and rub some olive oil on the skin and bake for 30 minutes
- Once the aubergine has baked, leave to one side until it cools down
- Remove the skin of the aubergine and empty the flesh into a bowl
- Mash the flesh of the aubergine before adding all the other ingredients. I like my ‘baba ganoush’ quite chunky therefore I mix all the ingredients by hand however you can use a food processor to mix all the ingredients to a smooth consistency
- Empty the ingredients into a serving bowl, top with fresh coriander, a pinch of smoked paprika for colour and a drizzle of olive oil
- Enjoy with warm flatbreads or crackers or fresh vegetable crudités
This is a simply side dish that can be enjoyed with a variety of other side dishes i.e. Hummus, Falafels, Tzatziki, Salads etc.
Perfectly #vegan and #glutenfree