Alice Elizabeth... on 21 Nov 2015
So you might've seen in my last article that last week I managed to get a bag of four aubergines for 75p in Morrisons at the end of the day when they were reducing stuff for quick sale. As these were a little close to going off, I needed a way of getting rid of most of them all in once go.
Baba Ganoush is a Middle Eastern dish, which is amazing as a dip or in pittas, flatbreads, and sandwiches. I used three aubergines in mine so I had loads to make quick lunches with throughout the week to take into college and save forking out in the canteen, but you can easily divide my recipe down to make a smaller batch. (Best to have some gum with you if you're having it for lunch though, as it can be quite garlicky!)
3 x small aubergines
1 teaspoon of salt
1 lemon, juiced
2 cloves of garlic, crushed
2 tablespoons of smooth peanut butter (usually recipes will tell you to use tahini paste, which is very similar to peanut butter but a lot more expensive and harder to find. I found PB worked perfectly)
3 tablespoons of olive oil
1. Prick the aubergines with a fork then grill them at about 220 for about 30 minutes, turning them half way through. When the skin is dark and wrinkled, they should be done.
2. Meanwhile, crush your garlic, juice your lemon, and put them into a bowl with the salt, peanut butter, and olive oil. Mash them together until they're all combined.
3. Let your aubergines cool, then cut in half and scoop out the middles into the bowl with the rest of the ingredients.
4. I used a hand blender to whiz up mine as I like it really smooth and spreadable, but if you don't have one you can just mash it all up together for a chunkier consistency. Add fresh parsley if you have it, although I didn't this time.
I had mine in toasted flat breads (50p in Sainsburys) and some mixed salad leaves.