The Easiest Baba Ganoush

July 28, 2017

 

Currently, our fridge is full of veggies. And it’s great. My family are beginning to gradually centre each meal around plants, we no longer buy milk and my mum has become obsessed with raw vegan treats. The sudden influx of vegetables in the house means a need for more creative recipes to use up the left overs at the end of the week.

 

I love aubergines, but they can be pretty boring if you don’t cook them right. Baba Ganoush makes the perfect dip to accompany flax crackers and raw carrot sticks, as well as sitting nicely on top of a bowl of roasted vegetables. It puts any spare aubergines to good use and is super simple to make. Plus one batch will keep in the fridge for a week or so in a tightly sealed jar.

 

Ingredients: fills a medium sized jar  

2 whole aubergines  

1 tbsp of tahini

Lemon zest

Salt and pepper

 

Start by placing the whole aubergines on an open flame – I put mine on the hob for roughly ten minutes, but a BBQ will also work (this take half an hour). The skin will begin to blister and the aubergine will soften completely. Cut down the centre, scoop of the soft centre and place in a food processor along with the remaining ingredients. Blitz until smooth and creamy.

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SEASONAL FEASTING & NORISHING INDULGENCE.

 

I'm Megan, nutrition coach and wellness enthusiast, recipe developer, content creator and avid nut butter addict. 

Welcome to my blog, where you'll find a selection of nourishing yet oh so indulgent recipes, recommendations on the most amazing places to eat in the capital (and across the globe) + endless nutritional information, tips and advice. 

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