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Recipes
Around The World in 80 Ways
Baba Ganoush Vegan Taste of the
Middle East
Serves 6
A yummy aubergine dip that’s fantastic with warm pitta bread and raw
veggies.
- 900g/2lb aubergine
- 1 garlic clove, crushed
- 2 rounded tbsp light tahini
- 1 tbsp lemon juice
- 1 tbsp olive oil
- 1 tsp ground cumin
- Black pepper
- Chopped black olives
- Cut
aubergines in half lengthwise and put under a hot grill, turning occasionally
until flesh soft.
- Scoop
out flesh and blend with garlic, tahini, lemon juice, olive oil and cumin
until smooth, adding a little water if necessary to make a dipping consistency.
- Season
with black pepper and pour in a serving bowl.
- Cover
and refrigerate until cold.
- Garnish
with chopped black olives when serving.
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