Baba Ganoush / Baba Ghanoush
Makes 1 bowl
+-200g eggplant / aubergine – sliced (1cm thick) and pan roasted with coconut oil and a sprinkling of salt, until soft and deep golden brown
1 medium clove garlic, minced
1 – 2 Tbsp lemon juice – to taste
1 tsp GiNiT Original
1 -2 Tbsp tahini – adds additional depth of flavour and nutty notes
Once the eggplant / aubergine is cooked and cooled slightly, place all ingredients into a blender or food processor and blend until a smooth, creamy texture is achieved. Taste and adjust seasoning, if required.
Baba Ganoush is great as a dip or a spread on a mezze platter, in a wrap or burger. This recipe, without the tahini, was mildly sweet with rich deep earthy notes.
Tahini is a traditional ingredient in Baba Ganoush, but it is not often a pantry item; it is however, a fantastic inclusion in this recipe. GiNiT Sage would work equally well with this recipe.