Ali W here. What a joy to see one of the aubergines from the Arthur’s Organics walled garden in my veg box last week. I couldn’t help but think of the summery middle eastern dip – Baba Ganoush. I decided to invent my own twist on it by adding turmeric, coriander and roasted garlic, as well as lots of fresh parsley from my garden which gave it a lovely vibrant colour. This recipe is really easy, it just takes time to roast the aubergine properly to get that creamy texture. This recipe is delightfully vegan.
Serves 3-4 as a dip.
1 medium aubergine, sliced in half and scored with a knife to make little diamonds with about a half centimetre depth
1 tsp of turmeric and 1 tsp cumin powder
Oil to bake the aubergine
2 garlic cloves
1/2 juice of a lemon
2 heaped teaspoons of tahini
A few sprigs of parsley
A slosh of water if it doesn’t blend very well
Salt to taste
Place the sliced aubergine on a baking tray, drizzle with plenty of oil, sprinkle with the turmeric and chop one clove of garlic into small pieces. Push the garlic in the slots of the aubergine. Place in oven, flesh side up, bake for about 15 mins on 200c (fan), then flip it over to skin side up, leave for another 15 mins, flip again, and keep flipping until you get to a point where the inside is really soft, remove from the oven, wrap in foil and leave to cool.
Scrape out the lovely flesh, then add to a blender or nuti-bullet with the other ingredients, whizz it all together and chill in the fridge for about an hour. Lasts a couple of days in the fridge, delicious with toasted baguette! Enjoy, Ali W 🙂