Baba Ganoush

Bored of just serving up hummus and other shop bought dips when friends come round? Wanting to create a middle eastern feast? Then Baba Ganoush is a must!

This one is a bit time consuming...but I promise you, its worth it, prepare at least 1 hour before your wanting to dig in!

Prep time: 20 minutes cooking time: 30-45 minutes ( 30 minutes if you have gas hob or BBQ)

Serving: this makes 1 small-medium bowl

Best served with : Pita bread, tortilla chips, cucumber & carrot sticks

Ingredients

1 large or 2 small aubergine (eggplant)

2 tbsp Tahini

2 Garlic cloves

Juice from half a Lemon

1 tbsp of oil (chilli infused)

1 tsp Salt

1/2 tsp chili flakes (optional)

1/2 tsp cayenne pepper (optional)

Garnish

handful of pine nuts

Drizzle of olive oil

Steps

1. If you have a open flame or bbq you can simple toss the aubergine on the girll and char, rotate every you minutes, but you will slowly see the skin blister and black, you cook until soft (about 20-25 minutes)

2. If you want to cook in oven, pre heat oven to 180 Celsius. Cut the aubergine length ways in half. I personally score the aubergine but not required. drizzle over 1tbsp of oil, sprinkle with sea salt, and pinch of pepper. We are wanting the insides to be soft enough to scope with a spoon (about 35-45 minutes)

3. Let your aubergine cool enough to touch. Remove the skin, and put the flesh in a mixing bowl. You might notice some excess water, drain this out the bowl.

4. Once in the bowl start to break down flesh with the back of a folk (personal choice if you want smooth or chunky).

5. Add in your tahini, lemon juice, minced garlic, and seasoning (1/2 tsp of Cayenne, 1/2tsp chilli flakes - both optional as packs a bit of heat) at this point give it all a mix, small taste test now required, and season to taste (salt/pepper/chilli).

P.S. I found with cooking in oven there was enough salt already, hence the taste test not automatic salting.

Time to serve up, so put into serving dish, drizzle over some olive oil, add some pine nuts and some chilli flakes. I recommend this has atleast 30 minutes to an hour in the fridge to cool down prior to eating.

When ready toast your pita breads and enjoy....