This tasty minty green coloured Aubergine Dip recipe is our take on the traditional Baba Ganoush. A refreshing and light citrus side, made with smooth tahini, tangy lemon with a luscious taste of parsley. It's very moreish you'll want to just keep on dipping! Best served with sweet potato chips and roasted garlic.
Part of our Global Kitchen Series, see it here
Equipment
- Tongs
- Grill or Open Fire
- Sharp Knife
- Food Processor
- Serving Dish
Ingredients
- 2 Large Aubergines
- Juice of 1 Lemon
- 1/4 Tsp Himalayan Salt
- 1/2 Tsp Extra Virgin Olive Oil
Optional toppings
- Handful Fresh Parsley
- Roasted Garlic
Method
- Firstly, under a grill or over an open fire burn the aubergines whole. Use tongs to do this, do not hold with your hands. This should take between 20 - 30 minutes depending on the size of your aubergines and the heat level.
- The skin of the aubergine will wrinkle up and go black and smell a little smokey, this is good! (Tip: open a window and door while doing this so avoid your smoke alarm going off)
- When lots of juice starts to escape from the aubergines, rescue them from the heat and let cool a little for approx 10 minutes.
- Then, cut open the aubergines lengthways with a sharp knife and scoop out all of the flesh into a food processor. This leaves only the skin of the aubergines to go to food waste.
- Add the remaining ingredients except the parsley into the food processor and whizz until smooth.
- Add extra salt and pepper if needs be for taste.
- Add the parsley into the mixture and stir into the mixture, do not turn on and blend.
- Pour into serving dish and top with sesame seeds.
- Dip and enjoy!
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