Baba Ganoush is one of my all-time favourite dips to make. This smoky aubergine dip lasts 3 days in the fridge and is great for dipping into with pittas, crudites, or adding on top of lamb or served in a salad.
I always prepare a dip at the beginning of the week so I can either take it with me out and about or have to wait for me in the fridge so when I get home or I’m feeling super hungry I can tuck in.
2 tbsp olive oil
2 tbsp of yoghurt
2 tbsp of tahini
1 tsp of cumin
1 garlic clove
1/4 tsp of cayenne
1 lemon juiced
Preheat the oven to 200c.
Slice the aubergine in half and crisscross the skin.
Rub over 1 tbsp of olive oil and roast for 45 -50 mins until golden and cooked through.
Blend the yoghurt, lemon, tahini, spices, garlic and salt together until smooth.
Put the blended ingredients into a bowl and add the aubergine flesh (discard the skin) and mash by hand until fully combined.
Serve with toppings.