Around The World in 80 Ways
Baba Ganoush Vegan Taste of the
A yummy aubergine dip that’s fantastic with warm pitta bread and raw
- 900g/2lb aubergine
- 1 garlic clove, crushed
- 2 rounded tbsp light tahini
- 1 tbsp lemon juice
- 1 tbsp olive oil
- 1 tsp ground cumin
- Black pepper
- Chopped black olives
aubergines in half lengthwise and put under a hot grill, turning occasionally
until flesh soft.
out flesh and blend with garlic, tahini, lemon juice, olive oil and cumin
until smooth, adding a little water if necessary to make a dipping consistency.
with black pepper and pour in a serving bowl.
and refrigerate until cold.
with chopped black olives when serving.