prep time 5 Mins
cooks in 20 Mins
serves 4
skill level Easy

“The Levant region of the Eastern Mediterranean boasts a rich cultural heritage, and bursts with exotic flavours and aromas.

This recipe for Baba Ganoush is one of my all time favourites.”

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Ingredients

  • 2 Aubergines
  • 2 tbsp tahini
  • 2 Cloves garlic crushed
  • Juice of 1/2 – 1 lemon
  • 2 tbsp olive oil
  • Salt and pepper to taste
  • 1 tbsp parsley

Instructions

1

If you are fortunate enough to have a wood-fired pizza oven, simply light the logs as you would normally do for pizza making and push the aubergines up to the flames.

2

Turn the aubergines regularly over about a twenty minute period until they are blackened on the outside and the flesh is soft. Otherwise place them directly over a gas flame and do the same thing.

3

Once blackened, remove from the heat and allow to cool enough to handle. Flake off the blackened skin and discard, leaving the delicious, smokey flesh.

4

Chop the flesh and then combine with the remaining ingredients.

5

Serve chilled or at room temperature with flat breads or baked crostini, or even a selection of crunchy crudités.

6

2018 has seen a wholesale transformation in my health and lifestyle with truly remarkable results.

To document this momentous journey and offer a little well-being inspiration, I have launched a brand new blog: www.manrejuvenated.com. Please check it out - you never know where it may lead you!

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