Recipe: Baba Ganoush
It’s no secret that living Paleo can sometimes leave us longing for a thick, creamy, indulgent dip for crudités, sweet potato fries or even barbequed meat. Baba Ganoush has to be one of the best things you can do with an aubergine – so good, in fact, it’ll have your non-paleo friends throwing away their hummus and sour cream and raiding your fridge instead.
Baba Ganoush Ingredients:
- 2 large aubergines
- 1 garlic clove, crushed
- A small handful fresh parsley, finely chopped
- A small handful fresh coriander, finely chopped
- Juice of half a lemon
- 2 tbsp cashew nut butter
- 1tsp cumin
- Olive oil
- Salt and pepper
Baba Ganoush How To:
To roast your aubergines, preheat your oven to 180C / 350F / Gas Mark 4. Cut the aubergines into halves, removing the stem. Scoop out the seeds, then cut into half again. Lightly score the flesh with a sharp knife, being careful not to cut too deep. Pop into a roasting dish, drizzle with a little olive oil, salt and pepper, then roast for approximately 30 minutes until tender. Leave to cool.
Peel off the skin of the aubergines. Chop into chunks, and drain off any excess liquid. Throw into a food processor, and blitz with the cashew nut butter and lemon juice.
When smooth in texture, but not too fine, throw in the garlic, herbs, and cumin. Blitz again just enough to combine the flavours. Remove from the food processor and serve.
