Baba Ganoush

Yesterday I posted a recipe for Greek bifteki and this is part one of the dips that I made to go with it. Baba Ganoush! A Lebanese dip made from aubergine and garlic. Not Greek at all, but the flavour goes really well with the patties! Ingredients: • 1 large aubergine • 1 bulb of garlic • salt and pepper • ground coriander • cumin • 1 lemon • 1 large tbsp tahin • 1. Pre-heat your oven at 200°C. Slice your aubergine lengthwise and score the aubergine without damaging the skin and rub in some oil, pepper, cumin and coriander. But in a baking tray with the skin side down. 2. Get your whole garlic and slice off the tip. Add oil and wrap in some aluminum foil. Put next to the aubergine and grill both for 40 minutes. 3. When the aubergine and garlic is grilled, take out of the oven and let set aside to cool down. 4. Take the skin off of the aubergine and take the garlic gloves out of theirs. Throw in the food processor together with the juice of one lemon and the tahin. Taste is it needs any more salt and/or pepper. If you like a more rustic consistency, mash everything with a fork instead of using a food processor. Super tasty with naan-bread, meat or chicken. Or use lettuce leaves or chicory leaves to scoop it up and eat as it is. Add toppings like chilli flakes, almonds, pomegranate seeds or herbs. Enjoy!