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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.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 40 minutes
Cuisine: Middle Eastern
Calories: 1234
Ingredients Method

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

Method
 

  1. 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.
  2. Scoop the flesh out into a small food processor.
  3. 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.
  4. Garnish with a pinch of paprika/cayenne and mint leaves just before serving.