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Aubergines for baba ganoush recipe.

Baba Ganoush Aubergine Meze Dip

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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 1 hour 30 minutes
Servings: 3
Course: Dip, Salad, Sauce, Snack, Spread
Cuisine: Anti-inflammatory, Budwig Diet, Dairy-free, Gluten free, Linseed oil, low carb, Low GI, Omega-3, OMS Diet, Paleo, Saturated-fat free, Vegan, Vegetarian, Wheat-free
Ingredients Method

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

Method
 

  1. Prick aubergines a few times to stop it exploding while cooking.
  2. Thoroughly blacken aubergine over gas ring, on barbecue or under grill.
  3. The aubergine should be well charred. Leave to cool until comfortable to handle. Slice in two lengthways and scrape out flesh into a sieve,
  4. 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.
  5. Mash aubergine roughly and add all remaining ingredients. Taste and adjust seasoning.
To serve
  1. 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.
    Baba ganoush can be served with extra linseed oil or mix of olive oil or mix extra virgin olive oil and Flax Farm cold-pressed linseed flaxseed oil.