RACHEL LETT
Smoky, creamy and completely addictive. Say hello to you’re new hummus, baba ganoush! Have a dollop with meals, or dip your veggies, and keto crackers into it.
Baba Ganoush
6 for light canapé
1 aubergine
1 tablespoon of tahini
2 tablespoons of lemon juice
1/4 clove of garlic finely grated or crushed
1/4–1/2 teaspoon of smoked paprika
1–2 tablespoons of olive oil
1 tablespoon of chopped parsley (or mint, or a mixture of both)
salt and pepper
Ingredients
Preheat the oven to 200°C (392°F)
Place the whole aubergine in a baking tray and roast for 25–30 minutes until blacked, and soft.
Once cooked, allow to cool and peel away the blackened skin from the flesh.
Reserve a third of the aubergine, and roughly chop into 1cm pieces. Set aside
Place the rest of the aubergine into a blender with the tahini, lemon juice, grated garlic, and smoked paprika.
Blitz until well combined. With the blender still running, slowly add the olive oil, to emulsify with the aubergine mixture.
Stir in the parsley and the chopped aubergine (this adds a nice texture). Season with salt and pepper and serve with delicate chicory leaves.
Chicory leaves are perfect vehicles for scooping baba ganoush from plate to mouth!
Also, feel free to add more garlic if you wish.