Baba ganoush with green peas
Baba ganoush is a smoky aubergine dip, popular in Middle-Easter mezes. It’s also ideal as a dip at summer parties, picnics and barbecues. This baba ganoush with green peas and spring onions is a fresh, zingy version. It’s vegan, gluten-free and healthy too.
Ingredients
Method
- Cook the aubergine slowly on a BBQ or on gas hob, directly over the flame. Turn it over regularly.
- When the aubergine is soft, put it on plate and let it cool completely.
- Blanch the peas in boiling water for 3 minutes, then drain and rinse with cold water.
- Scoop the aubergine flesh into a food processor. Add most of the peas and all other ingredients.
- Whiz until get a creamy mixture. Taste, then season with salt and pepper to your liking.
- Transfer it to a serving bowl.
- Just before serving, drizzle with a drop of olive oil – then scatter the remaining green peas on top and garnish with mint leaves and dust with paprika/cayenne.