An easy and refreshing dip which is also called Baba Ghanoush.
- 1 kg aubergines
- 4 pieces garlic cloves halved
- 1 olive oil
- 1 sprig thyme
- 1 piece lemon juice
- ½ piece onion chopped
- 1 tbsp tahini optional
- 2 tbsp mint freshly chopped
Preheat the oven to 170°C.
Wash the aubergines and cut them lengthwise in half. Score the flesh in a crisscross pattern.
Press the thyme and the garlic into the cuts. Season with salt, pepper and a good amount of olive oil and cover with foil to prevent them burning.
Bake in the oven for 30 – 35 minutes until the aubergine is cooked and soft.
Meanwhile sweat the onion in olive oil over low heat.
Remove the pulp of the aubergines and mix with the onion in a blender until pureed.
Add the lemon juice and tahini and mix again to combine.
Pour in olive oil until it has a smooth and shiny texture, season to taste.
Transfer the mixture to a service bowl and decorate with the freshly chopped herbs
- If you like a little kick, add 1 small chilli when you bake the aubergine in the oven.
Calories: 102kcalCarbohydrates: 18gProtein: 3gFat: 3gSodium: 8mgFiber: 8gSugar: 10gVitamin A: 164IUVitamin C: 11mgCalcium: 37mgIron: 1mg