Good morning beautiful people, I hope you’re all doing really well ❤️
I’ve just sat down to write and hopefully publish my workshop recap from last Saturday afternoon and realised that the most requested part to ‘recap’ from Saturday’s events were the recipes – so here’s the first one of them!
Baba Ganoush is a really simple yet delicious Middle Eastern dip; it’s also the only way I love eating aubergines! The eggplant has never been my favorite veggie and every time I buy a couple to use in dinners or to roast or try something new, without fail I end up making this dip instead. It’s light, delicious and makes a really good salad topper too! Yum 😋
Here’s how I make it.
2 roasted aubergines
2 cloves roasted garlic
2 heaped tablespoons tahini
2 tablespoons olive oil
pinch of salt
extra olive oil and pomegranate seeds (optional)
Start by roasting your aubergines. You can do this one of two ways; either roast on an open flame on your hob, turning continuously until all sides are charred and aubergine is tender indicating it is cooked thoroughly . This is an easy way to do it, especially if you are halving the recipe and only have one aubergine. However this will make a mess!
Alternatively, you can pop them in the oven in a baking tray, poke holes using a sharp knife all over and cover in a very small amount of olive oil. Set the oven to 180 degrees on Fan + Grill mode and bake for 30 minutes, stopping once mid way to flip, just to ensure all sides are cooked properly. About 15 minutes in, I like to add peeled garlic to the baking tray – I prefer using roasted garlic over raw garlic here since the taste is a bit less pungent.
Before you take them out of the oven, or off the heat on the stove, make sure the aubergine/s are very soft to the touch. Then allow to cool. Once cool enough to handle, split in half and scoop out flesh.
Add aubergines flesh, tahini, olive oil, salt and garlic to a food processor or hand blender, blitz for a minute or so and serve. (You could even mash this with a fork if you don’t want a very smooth consistency of don’t have the aforementioned tools!) I like to add a bit more olive oil and some pomegranate seeds to serve. That’s it 🙂
Serve with warm pita bread, veg sticks, cracker, add a dollop over your salad of slather on your toast – so good 😊
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Sarah’s Healthy Eats – @holisticnutritionninja
As always, if you do try them out, please let me know 🙂
Thank you for taking the time to be here and read this ❤
Until my next post, be well xXx
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