Baba Ganoush is a smoky middle eastern dip made using aubergine. It's rich in flavour and tastes amazing with some warm flatbread or chopped veggies.
Aubergines are loaded with lots of health promoting compounds. Like most vegetables, they're packed with fibre. Almost 80% of people don't eat enough fibre which results in constipation, bloating and digestive discomfort. You need at least 24g of fibre a day and your typical bowl of porridge only has 3g!! So you really need to squeeze fibre-packed foods in at every opportunity. Most research on the nutritional benefits of aubergines focuses on an antioxidant called nasunin — which is found in the peel. Nasunin helps protect our brain cells from free radical damage so it's definitely a compound we like to have in abundance in our diet. Another antioxidant in aubergine is cholorgenic acid. This has anti-cancerous, antiviral and LDL (bad) cholesterol lowering capabilities. For such a simple vegetable, it offers so many wonderful health benefits.
2 medium aubergines
2 garlic cloves
2 TBSP tahini
2 TBSP olive oil
Juice of 1 lemon
Salt & pepper to taste
Optional toppings - zaatar, chilli flakes, parsley, pomegranate
Preheat the oven to 160°C.
Half the aubergines lengthways. Score the flesh with a knife before drizzling over a tablespoon of olive oil.
Place on a baking tray with the flesh side facing up. Bake for 45 minutes or until the flesh is soft.
Place the garlic, tahini, lemon juice & olive oil in a food processor. Scoop out the flesh of the aubergines and blend until smooth.
Season with salt and pepper and any other toppings of your choice.