Baba Ghanoush (aubergine dip)- vegan
|Some toasted walnuts on the side really add to the Middle Eastern feel...|
1/2 tab extra-virgin olive oil- plus a bit more
2 tabs tahini
1 tab lemon juice
1 tsp seasalt
1/2 tsp compound hing (optional)
1/3 tsp ras-el-hanout
- Cut the aubergine lengthways into strips, place on an oiled tray and grill until soft and slightly charred.(Even better if you can cook it outside on the barbecue!)
- Blitz in the food processor skin and all with the olive oil and tahini until it resembles a smooth, hummus-like paste. (If you are mashing this by hand, you may have to leave out the skin.)
- Stir in the rest of the ingredients, and drizzle with olive oil if you like.
- Serve it with flatbreads, pitta or chapattis, olives and salad. We made a meal of it by having some toasted walnuts for protein as well. If you like sandwiches or wraps, this would be a great filling.
For two other recipes with with ras-el-hanout, look here and here