Baba Ganoush Aubergine Meze Dip
Ingredients
- 2 medium aubergines
- 1 large garlic clove
- 1/2 lemon grated zest and juice
- 25 ml Flax Farm Cold-Pressed Linseed (Flaxseed) Oil or mix of linseed oil and extra virgin olive oil plus a little more to serve
- 1 dessertspoon tahini or to taste, optional
- 1 tbs chopped parsley
- 1 tbs chopped mint
- Salt optional
- black pepper to taste
- 1 pinch ground cumin optional
- sprinkle cayenne pepper or chili to taste, less is better than more, optional
Instructions
- Prick aubergines a few times to stop it exploding while cooking.
- Thoroughly blacken aubergine over gas ring, on barbecue or under grill.
- The aubergine should be well charred. Leave to cool until comfortable to handle. Slice in two lengthways and scrape out flesh into a sieve,
- Leave aubergine flesh to drain for at least 1 hour, you can leave it as long as overnight, If you want to speed up the draining process squeeze the aubergine flesh with your hands to press out excess water.
- Mash aubergine roughly and add all remaining ingredients. Taste and adjust seasoning.
To serve
- Place on serving dish. Make little hollows on surface to drizzle with a little extra linseed and/or olive oil or add round edge of bowl. Serve with pitta bread, toast, or crackers. Best served at room temperature.
