Minty Baba Ganoush
This vegan minty Baba ganoush is ideal for summer picnics and BBQ parties – either as a dip with crudites; or as sandwich spread; or as a sauce for grilled meat and fish. If you want it as a salad sauce, add some water to it. I baked the aubergine in the oven but you can use the BBQ or grill too – either way, this part can be done ahead.
Ingredients
Method
- Preheat oven to 180°C. Wrap the aubergine in foil, then put it in the oven. Roast for 30 minutes or until it’s soft (poke it with a fork or skewer). Cool until you’re ready to make the dish.
- Scoop the flesh out into a small food processor.
- Add the lemon juice, tahini, oil, garlic, cumin, cayenne and season with salt & pepper. Whiz for a few seconds, then add the mint leaves and blitz again until you get a smooth purée. Transfer it to a serving dish. Refrigerate until serving.
- Garnish with a pinch of paprika/cayenne and mint leaves just before serving.