BuszardGanoush

I seem to spend alot of time reading the labels on food to see whether the dreaded 'gluten' or 'wheat' or 'milk' pops out at me. 80% percent of the time, they do. (Mostly in foods which you never knew needed any of these three things!) Finding the 'free-from' isle in Supermarkets, sadly enough excites me every time, as well as, restaurants and cafes have gluten/dairy free items too. No matter how stuffed I am, I must always order it, because you rarely get the chance!

The other day I was looking for dips which I could have, and accept for salsa (which had loads of sugar in anyway) there was nothing I could find.

This is why I decided to make my own BabaGanoush - or what I am calling it 'BuszardGanoush' so it can go hand in hand with my GuacaMolly! (Sad I know) 

Aubergines are one of my favourite vegetables, they are so meaty for a veg as well as having a delicious smokey flavour throughout. This recipe I came up with, was extremely experimental, but amazingly worked and the outcome is so tasty! Also, another way to use my NutriBullet - this thing has no ends to what it can create! BUY ONE!

Also apologies for the not so good photos - hard to make it look beautiful! 

You will need:

Two Aubergines

Three Tablespoons of Tahini (Buy in most healthstores and some supermarkets)

One clove of Garlic

Juice of One Lemon

Salt and Pepper

Handful of Coriander (more for decoration)

Olive Oil for Roasting

Cut the aubergines into thickish disks, making sure they are all even so that they cook evenly. Put the aubergine onto a parchment-lined tray and drizzle with oil and salt. Pop into a preheated oven of 180 degrees for around 20 mins, flipping half way through. They should be soft and slightly browned, they might seem slightly dry but thats just because they are very absorbent.

Wrapped the aubergine in foil to keep as much moisture in as possible while they cool.

In your NutriBullet (use the milling blade) or blender/food processor add in the tahini, lemon juice, finely chopping garlic, salt and pepper and coriander. Take the outside skin of the aubergine off and pop into the mixer too. Then pulse. Up to you the thickness you would like, I have mine quite chunky so its slightly more rustic looking. Put into a dish, stir through a few coriander leaves and it is ready to serve. I like it best with carrot or cucumber sticks! But it is also great to have with meats, GF pitta breads, crisps and other veg sticks! Perfect dip when you've got guests round!

Enjoy!

MB

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