Baba ganoush with spring onion
Baba ganoush is a famous Arabic dip, made of roasted Aubergine, tahini and various spices. I made this baba ganoush with spring onion, but you can add some chives instead. Serve it as a dip with flatbread or a sandwich filler. Add some cayenne or chilli flakes if you want it to have a kick.
Ingredients
Method
- Preheat oven to 200°C. Line a baking tray with baking paper and place the aubergine on it. Roast for 35 to 40 minutes or until it’s soft.
- Cool for 10 minutes, then scoop out flesh into a bowl.
- Add the lemon juice, tahini, oil, garlic and salt and pepper. Add most of the spring onion. Mash with a fork until well combined or blitz for a few seconds with a stick blender. Transfer to a serving dish, cover and chill until ready to serve.
- Drizzle with a drop of oil and garnish with paprika/parsley or spring onion just before serving.