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Baba Ganoush

by Richard Fox

(0)

PREP TIME
5 minutes
COOKS IN
20 minutes
SERVES
4
SKILL LEVEL
Beginner

"The Levant region of the Eastern Mediterranean boasts a rich cultural heritage, and bursts with exotic flavours and aromas. 

This recipe for Baba Ganoush is one of my all time favourites."

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INGREDIENTS

2 Aubergines

2 tbsp tahini

2 Cloves garlic crushed

Juice of 1/2 - 1 lemon

2 tbsp olive oil

Salt and pepper to taste

1 tbsp parsley

METHOD

  1. If you are fortunate enough to have a wood-fired pizza oven, simply light the logs as you would normally do for pizza making and push the aubergines up to the flames.
  2. Turn the aubergines regularly over about a twenty minute period until they are blackened on the outside and the flesh is soft. Otherwise place them directly over a gas flame and do the same thing.
  3. Once blackened, remove from the heat and allow to cool enough to handle. Flake off the blackened skin and discard, leaving the delicious, smokey flesh.
  4. Chop the flesh and then combine with the remaining ingredients.
  5. Serve chilled or at room temperature with flat breads or baked crostini, or even a selection of crunchy crudités.

2018 has seen a wholesale transformation in my health and lifestyle with truly remarkable results.

To document this momentous journey and offer a little well-being inspiration, I have launched a brand new blog: www.manrejuvenated.com. Please check it out - you never know where it may lead you!



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