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

1. Cut aubergines in half lengthwise and put under a hot grill, turning occasionally until flesh soft.
2. 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.
3. Season with black pepper and pour in a serving bowl.
4. Cover and refrigerate until cold.
5. Garnish with chopped black olives when serving.