•SMOKY AUBERGINE DIP, FRESH BREAD = BLISS• Anyone else craving cold meals? If you’ve been following me for a while you’ll know I love 2 things (a slight understatement I know 😆): aubergines and bread. And give me a smoky aubergine any day - it makes a lovely Indian dish that I’ll do one day soon, but also makes this gorgeous baba ghabouj. If you haven’t made it yourself, I’d thoroughly recommend it. Last night I made it with an aubergine I just dumped on the barbecue while it was hot, but it works equally well if you cook it over a gas cooker (or you could even roast it but you won’t get quite such a smoky flavour). It’s great with bread, crudités, even as a side in a salad. Want to have a go?
1 aubergine, cooked by charring on a barbecue or over the gas cooker (low heat, turn regularly) - when done scoop out flesh, discard skin, and allow to cool
1 tablespoon tahini
1 tablespoon natural yoghurt (omit if vegan)
1 tablespoon extra virgin olive oil
1 small garlic clove
1 teaspoon fresh lemon
Parsley to serve
Pulse all the ingredients (minus the parsley in a food processor - I used my @magimixuk ) or simply mash together with a fork. Sprinkle with parsley.