Today was the most beautiful day! Hot and sunny. I lay outside for several hours topping up my much depleted vitamin D stores and listening to the birds chirping, with the cat snoozing next to me (I had the day off work in case you were wondering). I also had a chance to do a little cooking too.
I’m not quite sure how, but I found myself in possession of 3 aubergines this morning when a third turned up in my organic veg box delivery to join the other two already lurking in my crisper drawer. I had a moment of inspiration to make some Baba Ghanoush. I had probably the worst I have ever tasted in my life a couple of weeks ago in a Lebanese restaurant. It tasted like the stuff you can get in a can in Arabic shops (I’m guessing it probably was!). My only issue today was that the tahini in my cupboard was out of date, so I had to make my own. The end result was delicious, although if I breathe on anyone this evening, they will die from inhaling garlic fumes! Feel free to go easy on the garlic if you don’t want to melt your partner’s face!
1/4 cup sesame seeds
2 cloves garlic
Juice of 1 lemon
1 tbsp EVOO
1 tsp cumin seeds
Preheat oven to 200C.
Place aubergines on a baking sheet and bake in the oven for 20 mins.
Turn the oven down to 140C and bake for a further 40mins.
Remove aubergines from the oven and allow to cool completely.
Place sesame seeds in a food processor and blitz until they form a dry nut butter consistency.
Peel the skin from the aubergines and put into the food processor with the remaining ingredients.
Pulse, scraping down the sides, until it forms a smooth paste.
Serve with crudités, grain-free crackers, or as an accompaniment to Middle Eastern chicken or lamb dishes (watch this space for a Middle Eastern inspired chicken dish).
Make sure everyone around you tucks into it too, to avoid unpopularity due to face-melting garlic breath!