Baba Ganoush

Don’t we all have those days when we look at the back of the fridge and find one lonely aubergine or zucchini that we don’t really know what we want to do with? This week I had one of each and decided it would be interesting to combine the two to make some baba ganoush, and oh my, it was the best use of neglected veggies in a long time! It’s a great way to make sure you’re getting a portion of the daily required veggies and can be served as part of any meal. If you enjoy dips, then this is one to try!

Baba Ganoush

Ingredients

  • 1 medium aubergine

  • 1 medium zucchini

  • 1 clove garlic

  • 1 bird’s eye chilli

  • 1 tsp tahini

  • Juice of 1/2 lemon

  • 1/2 handful parsley

  • 1/4 tsp ground cumin

  • 1/4 tsp harissa

  • Salt to taste

  • 1 tbsp olive oil

Method of Preparation

  1. Preheat the oven to the maximum temperature (225-250°C).

  2. Place the whole aubergine and zucchini on a lined baking tray, and grill for 50-60 minutes. Allow it to cool a little, spoon out the flesh and drain excess liquid.

  3. Blend together the flesh of the vegetables with the remaining ingredients, except the olive oil.

  4. Transfer to a serving dish, and drizzle over with the olive oil.

  5. Serve as part of a mezze platter and/or with flat breads or crackers.