What haven’t I done before?
Made baba ganoush (although I have eaten it plenty of times as it is delicious!)
2 x Large baked aubergines (you can prepare these on the day of a few days before if you happen to have the oven on)
2 x Garlic cloves, crushed
1 x Lemon, juice only
2 x Tbsp tahini
Black pepper to taste
Fresh parsley, handful chopped
- Scoop the aubergine from the skin. If you have baked the aubergines on the day make sure they are cool. You want to bake them enough so they are really soft – drain any water that is produced naturally as they cook.
- In a mixing bowl, mix the garlic, lemon juice, tahini, 2 tablespoons of olive oil and pepper (to taste).
- Put the aubergines in the same bowl and combine ingredients. Then add the chopped parsley and gently mix.
- When serving, drizzle with olive oil.