Good morning! And thank Faramir it's Friday! Here is a little recipe for the infamous aurbergine dip Baba Ghanoush, perfect with flatbread, vegetable sticks, or on the side with a main meal perhaps?
I found it tastes better overnight when it#s been sitting in the fridge and cooled down properly.
(Serves 4-6, 100-70 calories each)
1 large aubergine, pricked all over with a fork
3 fat garlic cloves, unpeeled
1 tsp ground coriander
1 tsp ground cumin
1 tbsp light tahini
Juice of 1/2 lemon
2 tbsp extra virgin olive oil
Salt & pepper to taste
Fresh coriander to garnish (optional)
- Pre-heat the oven to 200°C, and bake the aubergine for 25 minutes. Add the garlic cloves and bake for another 15 minutes until tender.
- Half the aubergine and scoop out the flesh into a bowl or a food processor, peel the garlic and add to the aubergine along with the spices, tahini, lemon juice and oil. Process until smooth and season to taste with salt and pepper. Transfer to a bowl, garnish, and cover until serving, or keep it in the fridge for a few days.
Serve with flat bread, pitta bread or experiment accompanying it with other tasty toppings!
A collection of essential Mediterranean recipes, p. 20