A middle-eastern dish that you can make in advance to serve as part of a mezze or with some crusty bread or warm pita bread as a starter.
Juice of 1 lemon
150ml olive oil
2 cloves of garlic, crushed
30ml tablespoons of vinegar or fresh lemon juice)
1/2 teaspoon toasted cumin seeds
1. Put the whole aubergines over a gas flame, turning it frequently until soft and almost collapsing, and charred on all sides. Remove from the flame with a tongs and allow to cool a little. Cut off the ends and the charred skin. (If you leave a little bit, don’t worry, it adds a smoky flavour.) Squeeze the pulp to remove the moisture.
2. Place the aubergine pulp in a bowl with the lemon juice and a pinch of salt. Mash with a fork to a pulp. Add the olive oil, garlic and just enough vinegar or lemon juice to taste and stir. Sprinkle with cumin seeds and another drizzle of olive oil. Serve with warm pita bread.
To make this recipe for Baba Ganoush or Aubergine Dip gluten-free use gluten-free tahini. Use hemp oil instead of olive oil if you prefer.
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Photograph of Baba Ghanoush by foodpixies.com