The perfect weekend dip – Smokey Eggplant AKA Baba Ganoush will have you wanting more! I love making dips when entertaining, to keep in the fridge for snacking during the week or to accompany salads and lunches – tell me what’s your fav to make?
Here’s my recipe for you to try:
2 small to medium sized eggplants (organic) I leave the skin on
Juice of 1 large lemon (plus tbsp of zest)
1 1/2 tsp sea salt
1/2 tsp ground cumin
4 tbsp extra virgin olive oil (plus extra to garnish)
2 cloves organic garlic
4 tbsp heaped organic hulled tahini
For garnish:
Extra virgin olive oil – drizzle as much as you like
Handful of fresh mint & flat leaf parsley finely chopped
1/2 tsp chili flakes
1 tsp sumac
Method:
Simply cut up your eggplants into 4 place on lined baking tray and in hot oven around 220 degrees for about 30-45 min (make sure they’re nice and soft and evenly cooked through)
Set aside to cool – place all other ingredients (except for garnish) into your high speed blender – I use my Vitamix and then add in the eggplant roughly pulling them apart – leave the skin on as it gives a beautiful smoky flavor) blend until all items are soft and creamy – taste and if you need extra seasoning then add it here and blend again…voila that’s it, enjoy with some sourdough bread, crackers or vegetable croutons.
Do let me know if you try it!
Happy Saturday folks xx
