A wonderfully simple recipe for this flavoursome dip. Use baba ganoush as you would hummus. It’s great with flat breads or crisp veggies as part of a meze. I love to use this creamy aubergine dip as a base for wraps. It works so well with a serving of crispy hot falafels.
When To Eat
Aubergine is widely available from mid summer until early autumn. Meaning if you want the best British aubergine try making this dish from July to October. Outside of these months, why not try making baba ganoush with something different. I love using squash/pumpkin in it’s place.
This meal is around 91% less polluting than the average UK meal.
- Eating this recipe will save around 2.67 KG CO2e per person.
- That’s equivalent to the emissions produced driving 22.10 KM in a modern car.
- 2 Medium Aubergine
- 3 Cloves Garlic (finely minced)
- 1 Medium Lemon (juiced)
- 120 g Tahini
- 120 ml Extra Virgin Olive Oil (plus a little extra for baking.)
- 1 Teaspoon Cumin
- 15 g Flat Leaf Parsley (finely chopped)
- Preheat your oven to 220˚c.
- Chop your aubergines in half lengthways and drizzle with a little olive oil. Place on to a shallow roasting tray and bake in the oven for 30-35 minutes or until the skins have wrinkled and blackened, and the interior is soft.
- Using a spoon, scoop the interior of the aubergine out and allow to cool. Once cool enough to handle, squeeze the excess moisture out from the flesh.
- Combine the aubergine flesh with the tahini and parsley in a small mixing bowl. Whip the contents using a fork to break down the aubergine.
- Add the lemon juice, olive oil and cumin to the bowl and mix well. Season to taste.