Wednesday, February 22, 2012

Baba Ganoush

aka... roast aubergine dip.  This is so simple to make and delicious.  It makes a nice change from homous and has a more subtle flavour.

3 aubergines (buy big value pack)
half clove garlic
1 tsp tahini (optional)
2 tbsp olive oil (optional)
1tbsp lemon juice
salt + pepper

Prick the aubergines and roast them in a hot oven for half an hour or until they've gone wrinkly and soft. Let them cool in a plastic bag in the fridge.

Peel and roughly chop the roasted aubergines.  Blitz with the other ingredients in a food processor (or if you don't have one they're soft enough to mash with a fork).  Keep in a sealed pot in the fridge for 2-3 days.