Super simple baba ganoush
This recipe was shared by dietetian Claire Pettitt on her instagram account @cp_nutritionrd
I’d been meaning to make baba ganoush for ages and had never actually made it myself despite being a big fan and now I’ve made it twice in so many weeks!
1 large or 2 small aubergine
1 tablespoon tahini
juice of 1 lemon
2 garlic cloves, crushed or finely chopped.
tablespoon of olive oil
Preheat oven to 170C
Pierce the aubergine with a sharp knife in a few places and then wrap on foil and bake in oven for 50-60mins.
Meanwhile, heat the olive oil and cook the garlic on a low heat for 1 minute (don’t let it brown).
Take out the aubergine and let it cool before slicing lengthways down the middle and scrapping out the inner. Mash with a fork or if a bit stringy use a stick blender to get a smooth consistency.
Add the cooked garlic with the oil, tahini, lemon juice and seasoning.
Enjoy with pitta, with vegetable or chicken kebabs or with any salad as a sauce.