Meat Free Monday
Today’s recipe is a simple pureed aubergine or eggplant as it is called stateside and garlic dip which I love to snack on with some wholemeal pitta bread or raw sweet carrots. This dish is middle eastern in origin and also called by the far more exotic name of Baba Ghannouj. It has a smooth, creamy texture, and a slightly smoked taste
Pureed Aubergine and Garlic Dip
Ingredients
500g/1lb 2oz aubergines (continental if possible)
3 cloves garlic, crushed
½ medium red onion, chopped
1 tbsp tahini sauce
50ml/2fl oz olive oil
½ lemon, juiced
a pinch of cumin
salt and pepper, to taste
Method
1. Roast the aubergine in an oven at 180C/350F/Gas 4, or preferably char-grill to give a smoked flavour. Cook until completely soft in the middle (40-45 minutes in the oven).
2. Allow to cool slightly and peel.
3. Finely chop by hand and combine with all other ingredients.
Recipe by David Laris from Saturday Kitchen
