This recipe was created by Kali Hamm, veg scheme member and plant-powered chef. Follow her at kalicooking.com, on twitter and instagram
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Classic Middle Eastern favourite of mine, baba ganoush. You need to have an open fire to do this on but it’s very simple but so delicious, don’t be afraid to really burn the skin! Serve as part of a mezze or alone with toasted pita and fresh cut veggies to dip.
Burn the aubergine over an open flame until charred all over, this should take a few minutes, turn regularly for even burning. Once cool enough to handle, peel off the charred skin.
In a bowl mash the aubergine with a fork, grate or finely chop the garlic and add the rest of the ingredients. Mix together. Garnish with freshly chopped parsley, sumac, zaatar or pomegranate seeds for a pop of colour.
1 aubergine
1 clove garlic
1 tbsp tahini
1 tbsp olive oil
juice ½ lemon
pinch salt