Nicky Dear Health Coach

Baba Ghanoush is a traditional levantine appetizer, but there are many versions of the recipe from the countries around the Mediterranean and middle east.

It often forms part of a Mezze (a selection of small dishes served before the main course often including olives, flatbreads, stuffed vegetables, Tabbouleh which is a delicious herb salad and Falafels)

You will need:

1 to 2 Aubergines (around 900g)

3 tablespoons extra virgin olive oil

2 to 3 tablespoons roasted tahini (sesame paste)

1 to 2 garlic cloves (more or less depending on how garlicky you want your baba ghanoush to be), finely chopped

1/2 teaspoon ground cumin

Juice of 1 lemon (about 2 1/2 tablespoons)

Salt and cayenne pepper to taste

1 tablespoon chopped parsley

Pine nuts for Garnish

-Preheat the oven to 200 degrees.

-Cut the aubergines in half and place flat side down on a lightly oiled baking tray and cook for about 30 mins until the aubergine is very soft and cooked through.

-Allow to cool enough to handle

-Scoop the flesh out with a spoon.

-Mix the Tahini, garlic, cumin, lemon juice and olive oil, salt & cayenne.

-Mix well until thick and creamy and smooth.

-Chill before serving and serve with chopped parsley and Pine nuts.

Eat with flat breads, strips of cucumber & carrots  or as part of a Mezze

Source: The Mediterranean dish.