Creamy Babaganoush

Aubergine Dip


1 aubergine
3 cloves of garlic
1 tbsp tahini
Juice of half a lemon
Pinch of sea salt
Small handful of parsley
Extra Virgin olive oïl (about 1 cup but depends how thick you want it)


Roughly chop the aubergine and garlic, then bake them in a roasting dish with a drizzle of olive oïl at 180°C for 15-20, or until soft.
Once the aubergine has cooled, blend all ingredients together until smooth and creamy.
Serve with salads, as a dip with pitta and veg or spread on toast.

Vegan Aubergine Babaganoush