Name: Minty Baba Ganoush
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 large aubergine; 2 garlic cloves, minced; 2 Tbsp tahini; 1 lemon, juiced; ½ tsp ground cumin; Pinch of cayenne; 1 Tbsp extra-virgin olive oil; 2 Tbsp chopped mint leaves; Salt & pepper; To garnish: mint leaves, pinch of paprika

Minty Baba Ganoush

16 Jul 2020

by Wholeness

Prep Time

10 minutes

Cook Time

30 minutes

Total Time

40 minutes

Background

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

1 large aubergine
2 garlic cloves, minced
2 Tbsp tahini
1 lemon, juiced
½ tsp ground cumin
Pinch of cayenne
1 Tbsp extra-virgin olive oil
2 Tbsp chopped mint leaves
Salt & pepper
To garnish: mint leaves, pinch of paprika

Instructions

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.