Whenever we go to a Greek restaurant, which isn’t that often, Baba ganoush is the first thing I order. It usually comes with pitta bread slices, because it makes a perfect dip. It is made from aubergine/eggplant and has a thick consistency and makes a really nice change from the usually creamy dips.
Crisps/chips and dip is one of my downfalls, so when I am craving it I make some of this and dip pepper, carrots and cucumber in it – it really hits the spot.
Ingredients:
- 2 aubergines/eggplant
- Half a red onion
- 3 garlic cloves
- 2 tbsp olive oil
- 2 tbsp fresh parsley
- 2 tbsp fresh mint
- Juice of half a lemon
- 1 tbsp tahini
1) Slice the aubergines/eggplant lengthways and put them on a baking tray cut side up and spray with a little oil. Bake at 200C/390F for 45 minutes.
2) Once the aubergine/eggplant is cooked, scoop out the flesh and put into a food processor with the rest of the ingredients.
3) Blend until smooth.
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