Baba Ghanoush
Mediterranean side dip which can be served with flatbread, pitta or fresh veggies.
Recipe by Dr. Anni Tripathi, GP and Lifestyle Medicine Physician
Lifestyle tips on Instagram @dr.annitripathi and facebook.com/dr.annitripathi
Serves
2-4
Good for:
Side Dish
Time:
30 mins
Ingredients
- Two large aubergines
- One clove garlic
- Salt and pepper
- Juice of half lemon
- Two tablespoons of Tahini
- One tablespoon extra-virgin olive oil
Step by Step Instructions
Step 1
Roast the whole aubergines in the oven or air fryer for 20-25 minutes.
Step 2
Remove the charred skin and mix the flesh of the roasted aubergines with rest of the ingredients in a blender. Pulse a few times so everything is well mixed and the dip still has some texture.
Step 3 – Optional
Add some roasted sesame seeds and a lemon wedge for the topping.
Step 4
Serve chilled.
Notes
Can be kept in the fridge up to seven days.
More Recipes
Courgette and fennel salad
Courgette and fennel saladby Karen Leewww.thesensitivefoodiekitchen.comServes 4Good for: Lunch, DinnerIngredients 1 large courgette 1 large fennel bulb large or 2 small bulbs 2 tbsp chopped chives or parsley 1 lemon juice only 1 tbsp apple cider vinegar or more lemon...
Cucumber, chickpea and herb salad
Cucumber, chickpea and herb saladby Elena Holmes www.elenahealthfood.comlinkedin.com/in/elena-holmes-msc-b98049141facebook.com/elenahealthandfoodServes 2Good for: Lunch, DinnerIngredients One medium English cucumber or three smaller ones, finely sliced 2 celery...
Asparagus and hollandaise sauce
Asparagus and hollandaise saucebyServes 4Good for: StartersIngredients 100 grams silken tofu 50-100 mls soya or almond 'milk' 1 teaspoon dijon mustard 1/2 teaspoon ground turmeric pinch black salt pepper to taste 2 tablespoons lemon juice 2 tablespoons cold-pressed...