Baba Ganoush

When eggplants are cheap and plentiful why not whip up some of this?!


  • 2 baked egg plants (skin removed after baking)
  • 2 tbsp tahini
  • 2 tbsp olive oil
  • Juice of a lemon
  • 2 crushed cloves
  • Handful parsley
  • Pinch of cumin
  • Salt/pepper


How to make:

  1. Bake eggplants at 180 for 20-30 mins until soft.
  2. Remove from oven allow to cool slightly then scoop out the centre and blend with the other ingredients. I whizzed this all up in my Kenwood New Zealand triblade handblender.
  3. Serve with ‘wrap chips’ – which are simply wraps chopped up and baked dry on a tray for 5-10 mins at 180 degrees.



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