Baba Ganoush

Baba Ganoush Recipe Type: Vegan Prep time: 50 mins Total time: 50 mins Serves: 4-6 Made with aubergine and tahini, Baba Ganoush is one of the mezze salads common to the Middle East and popular in Israel. Roasting the aubergines over a flame gives them a delicious smoky flavour. Please note: once you have prepared the Baba Ganoush it should be left to marinate for an additional hour. Ingredients 3 large aubergines 2 cloves garlic, peeled and crushed Salt, to taste 3 tablespoons tahini Juice of 2 lemons 2 tablespoons olive oil Flat leaf parsley, finely chopped (optional) Instructions Roast the aubergines over a barbecue or over the flames of a gas ring, using tongs to turn them frequently, until the skins are blackened and the flesh is soft. Alternatively, score the aubergine with a knife in a few places, put in a roasting tin and cook in a hot oven (200°C/400°F/gas mark 6) for about 45 minutes, or under a hot grill, until the skins are blackened and blistered. Be sure to turn them halfway. Leave the aubergines to cool slightly, then peel. Put the flesh into a bowl and mash to a rough paste with the garlic and a little salt. Stir in the tahini and lemon juice and spoon into a bowl. Allow the Baba Ganoush to marinate at room temperature for about an hour. Drizzle over some olive oil over the mix and scatter with parsley. Serve with warm pita. 2.2.6