Although, for me, choosing a favourite vegetable feels like an impossible task (so much to choose from!), aubergine is definitely a strong contender. Admittedly, it wasn’t love at first sight, but over the years they have grown on me (metaphorically!), as I came to realise how versatile and delicious they could be. Grilled, fried, marinated, or as part of this luscious aubergine spread. While baba ganoush is similar to hummus in many respects, it’s much lighter in texture and more delicate in flavour. Use as a dip, spread it on a piece of toast or just enjoy it by the spoonful!
1 large aubergine
3 tbsp tahini sesame paste
50 ml mild olive oil
2 small or 1 regular clove of garlic
1 tbsp lemon juice
salt and black pepper
- Slash the skin of the aubergine with a sharp knife (to prevent it from exploding)
- Put it under the grill for at least 15 minutes on either side, until the skin is burnt and crispy
- Take it out, leave to cool slightly, slice it open and scoop out the flesh.
- Mix the soft aubergine flesh with the tahini paste, olive oil, garlic and lemon juice and blend until smooth using a stick blender or food processor.
- Season to taste with a little salt and pepper and enjoy! Don’t worry if you have leftovers, it will keep in the fridge for at least a couple of days.