Baba – means dad, and Ganoush – means spoilt, as in such a treat to eat this dish. We love it and have made a healthier version to keep it lower in fat but big on flavour. If you want to add extra tahini or olive oil on top… we approve!
Takes 18 minutesminutes
Serves
Ingredients
2aubergines
70gtahini
3tbsplemon juice
1clovegarlic
3tbspplant-based yoghurt
1tspsalt
pinchground pepper
¼tspsumac
Instructions
In the oven: Preheat the oven to 220°C (fan).Cut the aubergines in half lengthways, rub a little oil on the inside of the aubergines, and place them on a baking tray, flesh side down. Sprinkle with salt and cook for 40 minutes until the aubergines are charred, collapsed, and super soft.
On an open flame: If you have a gas stove, you can cook the aubergines directly on an open flame, turning occasionally for approximately 15 minutes, until charred, collapsed, and super soft inside.
Finishing:Allow the aubergines to cool for a few minutes until you can handle them.In a medium mixing bowl, scrape out the soft flesh from the aubergines (it should come away easily from the skin).Add the remaining ingredients and mix well. Taste and adjust the seasoning with more lemon, salt, or heat according to your preference.
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