It's an odd thing cooking a whole aubergine, but then again, it's pretty satisfying. Baga Ganoush is quite straight forward, tasty and healthy - however it's a bit of an effort too! Most recipes will ask for tahini, but I prefer to use peanut butter as it's less strong. One aubergine doesn't go very far, and then it's gone in a flash. So if you're making this dip for a lot of people, try double or tripling the quantities.
Ingredients (makes a small bowl)
- 1 whole aubergine, washed
- 1 small clove of garlic
- 4 sprigs of mint, stalks removed and leaves kept
- a few drops of sesame oil
- 1/2 tbsp smooth peanut butter
- juice of half a lemon
- salt and pepper
1. Turn the oven to 200c and cover a baking tray with greaseproof paper. Place your aubergine in the oven for 40-50 minutes, turning occasionally. *Some recipes say to prick the aubergine first, but this makes it harder to peel when it's cooked*
2. When the aubergine is charred and flattened slightly, take it out of the oven and peel off the skin.
*The aubergine will let off some water*
3. The water needs to be removed to form a smooth creamy texture. Put the aubergine in a sieve and push out the water with a spoon.
4. Mix all the ingredients in a blender until smooth.
Sprinkle with pomegranate seeds to add a little colour.
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