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Baba Ganoush

Baba Ganoush 1
Time
Prep: 3 mins. Cook: 10 mins.
Contributed by
Jessica Prescott @jessica_prescott_
Serves
4

Baba Ganoush

Ingredients

1 large or 2 medium-sized eggplants
2 garlic cloves, peeled
Juice of  1⁄2 a lemon
1 teaspoon cumin seeds
1⁄2 teaspoon smoked paprika (optional)
½ teaspoon salt
2  generous tablespoons tahini
a drizzle of olive oil, plus extra to garnishtoasted pine nuts or flaked almonds, to garnish
a handful of flat-leaf (Italian) parsley, finely chopped, to garnish

Crackers or pita bread, to serve

Method

First, blacken the aubergine. Pierce the aubergine a few times with a fork, place it on an open flame, rotating every few minutes until blackened all over. Alternatively, grill in the oven, turning frequently until blackened all over.

Allow to cool, then remove the skin and place the cooked flesh into a food processor along with the garlic, lemon juice, cumin seeds, smoked paprika, salt, tahini and olive oil. Blitz until smooth and then transfer to a serving bowl and top with additional olive oil, parsley and toasted pine nuts.

If not eating immediately, chill until ready to eat.

Serve with crackers, pita, corn chips, etc

SHORT DESCRIPTION

This baba ganoush is irresistibly smooth and luxurious, smoky and savoury. Completely vegan and gluten free! It makes the perfect addition to any grazing board.

DESCRIPTION

  1. First, blacken the aubergine. Pierce the aubergine a few times with a fork, place it on an open flame, rotating every few minutes until blackened all over. Alternatively, grill in the oven, turning frequently until blackened all over.
  2. Allow to cool, then remove the skin and place the cooked flesh into a food processor along with the garlic, lemon juice, cumin seeds, smoked paprika, salt, tahini and olive oil. Blitz until smooth and then transfer to a serving bowl and top with additional olive oil, parsley and toasted pine nuts.
  3. If not eating immediately, chill until ready to eat.
  4. Serve with crackers, pita, corn chips, etc.

INGREDIENTS

1 large or 2 medium-sized eggplants
2 garlic cloves, peeled
Juice of ½ a lemon
1 tsp cumin seeds
½ tsp smoked paprika (optional)
½ tsp Celtic Sea Salt - Fine
2 generous tbsp Organic Unhulled Tahini
A drizzle of Organic Olive Oil Extra Virgin
Organic Pine Nuts to garnish
A handful of flat-leaf (Italian) parsley finely chopped to garnish
Crackers or pita bread to serve

Method

Buy Ingredients add all to cart

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