Inspired by my trip to Turkey, I decided to create some of my favourite dishes from my time travelling around the beautiful city of Istanbul.
Turkish food for me in synonymous with vegetable based dips, my favourite being baba ghanoush. A rich and deeply flavoured roasted aubergine dip that is so moreish and versatile. I personally love it for mid afternoon snacking, it’s so delicious that it’s easy to forget that this dip is also very healthy.
Let’s get cooking…
Slice an aubergine in half, lengthwise and score the flesh in a diamond pattern. Brush with olive oil and season. Bake at 180 for 45 minutes until the aubergine is very tender. You can also throw 3 garlic cloves into the roasting dish. Allow it to cool just enough so that you can handle it. scoop out the flesh and pop into a blender with tahini, lemon juice, salt, roasted garlic, salt and pepper. Blend it all together until smooth and creamy.
Serve with crackers or crudites and enjoy.
• 1 large aubergine
• 2 cloves garlic
• 1 tsp tahini
• ½ tsp cumin powder
• 1 tblsp lemon juice
• Olive oil to thin
- Cut aubergine in half and score in a diamond pattern, season
- Roast at 180 for 40-45 minutes
- Scoop out flesh, blend with the remaining ingredients
- Add caramelized onions, optional