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.

Ingredients

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**

Method

  1. Pre-heat oven to 200C
  2. Put the aubergines, whole, on a baking tray and rub some olive oil on the skin and bake for 30 minutes
  3. Once the aubergine has baked, leave to one side until it cools down
  4. Remove the skin of the aubergine and empty the flesh into a bowl
  5. 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
  6. Empty the ingredients into a serving bowl, top with fresh coriander, a pinch of smoked paprika for colour and a drizzle of olive oil
  7. 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

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