Baba Ganoush with Croudite
A lovely, fresh snack alternative to put out at your next barbecue. The lovely flavours of the homemade baba ganoush will make you forget all about chip-and-dip!
2 large aubergines
1 tsp garlic paste
1 ½ TB tahini
2 TB olive oil
generous squeeze fresh lemon
salt and freshly ground black pepper
pinch smoked paprika, to serve
small handful flatleaf parsley, to garnish
variety of vegetables, to serve
Preheat the oven to 230°C.
Pierce the aubergines several times all over and place on a roasting tray. Bake in the oven for 45 min- 1 hour, turning halfway until they have completely collapsed on themselves.
Once done, slice the aubergines open and use a dessert spoon to scoop out all the soft flesh. Combine the aubergine flesh with the garlic paste, tahini and olive oil, mixing well until thoroughly combined. Season with lemon juice, salt and freshly ground black pepper.
Transfer the baba ganoush into a small serving bowl and sprinkle a pinch of smoked paprika and a scattering of chopped parsley.
In the meantime, use a sharp knife to prepare the accompanying vegetables to serve alongside the baba ganoush (like cucumber and carrot batons). Raw baby corn and cherry tomatoes also work well.