Baba Ganoush


I usually make some kind of dip when we’re entertaining or packing lunch for a picnic – they’re quick & simple to make and easy to eat with fingers. This fab middle eastern classic is one we shall be having a lot of this summer.

Large aubergine
Small red onion or half a large one
2 tsp sesame oil
2 tsp tamari
3 minced garlic cloves
3 tbsp tahini
2 tbsp extra virgin olive oil
Tbsp fresh lemon zest
Tbsp fresh lemon juice
Tbsp fresh coriander
1/4 tsp ground cumin

– preheat the oven to 180 degrees

– top, tail and peel the aubergine and cut into 16. Along with the peeled onion, place on a non stick baking sheet and coat with the oil and tamari. Roast for 30 mins

– allow to cool, then put the aubergine and onion into your blender with all the other ingredients and whizz until smooth



One thought on “Baba Ganoush

  1. Pingback: Heaven in a glass… aka chocolate mousse | Mummy Tries GAPS

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